• 8 small or 4 large fillets of flounder, sole, cod, haddock or tilapia
• 1/2 lb. uncooked, peeled and cleaned shrimp
• 1/4 lb. fresh sliced mushrooms or 2 cans (3 oz.) broiled in butter mushrooms
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 cup milk or heavy cream
• 2 Tbsp. sherry
• salt and paprika
• tabasco (optional)

1. Cream sauce:
2. Melt butter, blend in the flour and then add the milk (or cream), sherry and paprika. Cook until sauce thickens, stirring frequently. Add shrimp and drained mushrooms. Salt to taste.
3. Baking fish:
4. Put each of the fish fillets on a square of foil. Spoon a portion of the sauce over each piece of fish, fold up the foil and pinch tightly together. Place wrapped fish on a cookie sheet and bake in a 425 degree oven for 30 minutes.

At culinary school, I learned to love fish baked "en papillote". However, I don't always have parchment paper available. This recipe works well, especially with the newer "release" aluminum foil.