1-1/2 lbs white fish *
½ medium onion, diced
3 tablespoons chicken bouillon
dash of salt
½ cup grated cheese *
½ cube of butter
2 tablespoons flour
2 cups milk
dash of pepper

Slice fish into strips. Saute' onion in butter. Add fish and cook until lightly browned. Pour into buttered casserole or baking dish.

In a saucepan cook flour in half of the milk until smooth, then add rest of milk while stirring. Cook over medium heat, stirring constantly, until thickened. Add bouillon, salt, pepper and cheese, mix and pour over fish. Bake at 350° for 25 minutes.

NOTES:
Halibut or filet of sole are best for this recipe. For the cheese, muenster or Monterey jack work best. Optional: You can add leftover cooked peas or broccoli if desired.