Preheat oven to 350 degrees

Place seasoned flour into large shallow pan,.  Lightly flour filets.  Heater butter in a large skillet over medium high heat and lightly brown both sides of fish.  Place filets on baking sheet and cook in oven for 5- 10 minutes .

Sauté shrimp until they begin to turn pink.  Add mushrooms and cook until tender.  Add garlic and green onions and cook an additional 2-3 minutes.  Add creole cream sauce and Parmesan cream sauce and bring to a simmer.  Remove from heat; stir in cheese.  Divide evenly and spoon over fish.  Garnish with fresh parsley and grated Romano.

Yield:  6 servings

Creole Cream Sauce

Place all ingredients in a double boiler over medium high heat and reduce by 1/3 until thickened.

Parmesan Cream Sauce

Bring heavy cream to a boil.  Add cheese and stir well.  Add pepper and nutmeg.  Prepare roux.  Add roux to milk & cheese mixture and cool until thickened.

Yield:  1 quart