As others have stated, this is an excellent, easy recipe to embellish on. I cut it in half to feed 2 (using a smaller casserole, of course), and followed the instructions as they are, except for adding a few things along the way: I put about 1 tablespoon of lemon juice into the boiling water, to cut any fishy aroma as it cooked. In addition to salt and pepper, I added a little bit of garlic powder, some dried, minced onion, and a dash of dry sherry to the cream sauce before I poured it over the fish. It came out very rich and tasty, and I served it with a little rice and asparagus. My husband, who is hard to please when it comes to fish, thought it was good enough to have again, so this is definitely going in my recipe box.
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As others have stated, this is an excellent, easy recipe to embellish on. I cut it in half to...