Preheat oven to 400 degrees Fahrenheit.

Lightly grease a 9x13 baking dish.

Place cod fillets in the baking dish.

Sprinkle with salt and pepper on each fillet.

Bake, covered, for 15 minutes.

In a large frying pan, saute 1.5 cups of shrimp with ½ onion and 3 cloves of garlic in 1 tablespoon of olive oil for about 5 minutes.  Continue to cook until shrimp turns pink.

Add 1 cup of sliced mushrooms to the shrimp mixture and sautee for 3-4 minutes.

In a separate pan, melt 3 tablespoon of butter or margarine over medium-low heat.  Add in 3 tablespoon of flour.  Whisk together until smooth.

Add ½ teaspoon salt, ⅛ teaspoon pepper, ½ teaspoon paprika, and 2 tablespoon parmesan cheese to butter and milk mixture.

Whisking steadily, pour in 1.5 cups of milk.  Continue to heat until the mixture begins to thicken.

If you would like a little bit of lemon flavor to your sauce, add 2 tablespoon of lemon juice.  HOWEVER, this may make your milk curdle.  If this happens, not to worry, just pour the sauce mixture into a blender and blend it up.  Done! Add it back to the pot.

Add sauce to mushroom and shrimp mixture.  Mix well.

Pour over fish, and bake an additional 15 minutes. Fish will be done when it flakes with a fork.  Thick fillets will take longer to cook.  The internal temperature of the fish should be 145 F with a meat thermometer.

Serve with extra sauce spooned over fish.

Enjoy!