|Flounder/Sole / pompano fillets||12 Ounce (4 Fillets, 3 Ounces Each Fresh Or Frozen)|
|Nonstick spray coating||1|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Sliced zucchini||1⁄3 Cup (5.33 tbs)|
|Julienne carrot strips||1⁄4 Cup (4 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Dijon style mustard||1 1⁄2 Teaspoon|
|Instant chicken bouillon granules||1 Teaspoon|
Thaw fish, if frozen.
Measure thickness of fish.
Place the fish in a single layer in a 12 x 7 1/2 x 2-inch baking dish; tuck under any thin edges.
Bake in a 450° oven till fish just flakes with a fork.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Meanwhile, for the sauce, spray a cold medium saucepan with nonstick coating.
Preheat saucepan over medium heat.
Cook mushrooms, zucchini, carrot, and green onion in saucepan till crisp-tender.
Stir together skim milk, cornstarch, Dijon-style mustard, and chicken bouillon granules.
Add milk mixture to vegetables in saucepan.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Transfer fish to dinner plates.
Ladle sauce over fish.