1½ pounds fresh or frozen orange roughy fillets, ½ inch thick
1 8 ounce package cream cheese, softened
2 tablespoons mayonnaise or salad dressing
2 tablespoons milk
1 tablespoon dry onion soup mix
1 tablespoon lemon juice
1 teaspoon dried tarragon , crushed
1 teaspoon Dijon-style mustard
1½ cups soft wheat bread crumbs
1 cup snipped parsley
½ cup grated Parmesan cheese
1 teaspoon paprika
Thaw fish, if frozen. Cut fillets into 6 serving-size portions. Arrange fillets in a single layer in a greased shallow baking pan. In a small bowl combine cream cheese, mayonnaise or salad dressing, milk, onion soup mix, lemon juice, tarragon, and mustard. (Mixture may appear slightly lumpy.) Spread cream cheese mixture atop fillets. Bake in a 450 degree F. oven for 10 to 12 minutes or until fish almost flakes with a fork.
Meanwhile, combine bread crumbs, parsley, Parmesan cheese, and paprika; sprinkle atop fillets. Bake for 3 to 4 minutes more or until crumbs are golden and fish flakes easily with a fork. Transfer to dinner plates. Makes 6 servings.
Make Ahead Tip:
Prepare cream cheese mixture; cover and chill up to 4 hours. Prepare bread crumb mixture; cover and chill up to 4 hours.