• 1 lb jack fish
  
• 1 small onion quartered
  
• lemon slice
  
• 1c. condensed cream of shrimp soup
  
• 2 tbsp. grated parmesan cheese
  
• 1/4 c milk
  
• 1/4 c dry wine
  
• 1/4 c shredded mozzarella cheese
  
• 2 tbsp. snipped parsley
  

Cut fish into 1/2 inch cubes. Place fish, onion and lemon in a greased skillet. Add water to cover. Bring boil, reduce heat and simmer, covered 5 to 6 minutes. Meanwhile in a saucepan blend soup and flour. Gradually stirr in milk and wine. Cook and stir until thick and bubbly. Stir in mozzarella, and parsley. Heat through. Carefully drain fish well, fold into sauce. Spoon into pastry shells or ramekins. Combine bread crumbs, parmesan cheese, butter and paprika. Sprinkle over fish. Broil 1 to 2 minutes. Serves 4