Total Calories: 304
Thaw frozen fish and skin, if necessary. Cut into 1/2 -inch cubes. In saucepan, place onion, lemon slice and water boil, covered, for 5 minutes. Add fish and simmer, covered, 5 to 6 minutes or until fish flakes easily.
In a small saucepan, blend soup and flour gradually stir in dry vermouth and milk. Cook and stir until thickened and bubbly. Stir in mozzarella and parsley heat through. Taste for salt.
Drain fish and onion remove lemon slice. Fold fish into sauce. Spoon into 8 coquille shells or ramekin dishes. Combine bread crumbs, Parmesan cheese, butter or margarine and paprika. Sprinkle over fish and broil about 8 inches from heat until browned and bubbly.
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