Total Calories: 134
Poach the fish in water seasoned with the salt, bay leaves, onion, thyme, celery seeds and caraway seeds for 10 minutes. Remove the fish from the stock, drain and reserve.
Sauté the garlic in the olive oil in a sauce pan. Add the sherry, shrimp and mushrooms and cook over low heat until the shrimp turn pink.
Melt the margarine in a pan, stir in the flour, pepper, onion powder and chicken stock until thickened. Add the mushrooms and shrimp.
Spread a thin layer of sauce in the bottom of a baking dish, lay the fish in the sauce and spread the remaining sauce over the fish. Bake at 350 degree for 15 minutes.
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