Grease two individual-sized au gratin dishes (or a small shallow baking dish just large enough to arrange the fillets in a single layer). Sprinkle fish fillets with garlic salt and pepper. Arrange one fillet in each au gratin dish or single layer if using one baking dish for the two fillets. Note, in order to get the fish fillet to fit in the single au gratin dishes, an end of each fillet may need to be cut off and arranged alongside fillet in au gratin dish. Set aside.
Sprinkle flour over the vegetables and stir to combine. Cook for a few seconds, stirring to prevent scorching, then reduce heat to medium low and gradually add the whipping cream and chicken stock mixture. Stir constantly to prevent scorching. Continue cooking until sauce starts to thicken, apx. 1 -2 minutes. Add the Parmesan cheese and stir until melted, about 1 minute longer or until sauce is thickened to desired consistency.
Spoon sauce equally over each fillet, covering all areas of the fish completely. Combine the breadcrumbs and the ½ tbsp melted butter. Sprinkle mixture equally over fillets. Place au gratin dishes on foil-lined rimmed baking sheet in case sauce should bubble over. Bake for apx 20-24 minutes, or until breadcrumbs are browned, sauce is bubbling, and fish is thoroughly cooked and flakes easily when tested with a fork. Note that baking times may vary due to size and thickness of fillets.
Serve with choice of potato or rice, and a favorite side of vegetable(s), steamed or stir-fried.
Yield: 2 servings