Elegant Seafood Casserole

1 1/2 lb scrod fillet* (about 1 inch thick),; cut into 4 pieces
1 tablespoon lemon juice
1/2 teaspoon dried tarragon leaves
4 slice tomato
1/2 cup dry white wine, clam juice or chick; en broth
1/2 cup half and half
5 1/2 tablespoon cornstarch
1 can (about 6 ounces) cooked peeled shri; mp, drained
4 servings idaho instant mashed potat; o flakes

In microwave-safe 9-inch deep dish, pie plate or shallow casserole. arrange scrod in single layer. Sprinkle with lemon juice, salt, pepper and tarragon. Top each with tomato, onion and mushrooms; add wine. Cover loosely with plastic wrap; cook on High 11 to 13 minutes or until fish flakes easily with fork, rotating dish once. Meanwhile, in microwave-safe 4-cup measure, combine half and half and cornstarch
until smooth; stir in shrimp. Drain liquid from scrod into measure.

Cook on High 3 to 4 minutes or unti l thickened, stirring once. Pour sauce over scrod. Spread or decoratively pipe potatoes over sauce. Sprinkle with paprika. Cook on High 2 minutes to heat through. Makes 4 servings
Or substitute for any white fleshed fish filet

Mashed Potatoes:
In microwave-safe bowl combine 1 1/4 cups hot water, 1/2 cup milk, 2 tablespoons margarine or butter and 1/2 teaspoon salt. Stir in 1 1/3 cups mashed potato flakes Cover loosely with plastic wrap; cook on High 2 to 3 minutes or until bubbly. Stir before using.