1 1/2 lb. orange roughy fillets, 1/2 inch thick
1 (8 oz.) pkg. softened cream cheese
2 tbsp. mayonnaise
2 tbsp. milk
1 tbsp. dry onion soup mix
1 tbsp. lemon juice
1 tsp. dried tarragon, crushed
1 tsp. Dijon style mustard
1 1/2 c. soft wheat bread crumbs
1 c. snipped parsley
1/2 c. grated Parmesan cheese
1 tsp. paprika

Cut fish fillets into 6 servings size pieces. Arrange fillets in a single layer in a greased shallow baking pan. In a small bowl combine cream cheese, mayonnaise, milk, onion soup mix, lemon juice, tarragon and mustard. Spread mixture atop fillets. Bake at 450 degrees for 10-12 minutes or until fish almost flakes with a fork. Combine bread crumbs, parsley, Parmesan cheese, and paprika; sprinkle over fillets. Bake for 3-4 minutes longer until crumbs are golden and fish flakes easily with a fork.