Fish Fillets With Mushroom Lemon Sauce
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||16 Ounce, sliced (2 cups / 1 pint)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Parsley flakes/1 tablespoon minced parsley||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Fish fillets||2 Pound (fresh or frozen, thawed sole, haddock or pike)|
In 2-quart (12 x 7) baking dish, combine butter, mushrooms and onion.
Cook uncovered, 3 minutes, stirring once after butter melts.
Stir in flour, salt, parsley, lemon and pepper.
Blend in milk, stirring until well mixed.
Cook covered with wax paper or plastic wrap, 3 minutes or until mixture boils.
Arrange fish fillets in pan, spooning sauce over each fillet.
Cook covered with wax paper or plastic wrap, 10 minutes or until fish flakes easily.
Let stand, covered, 2 minutes to finish cooking.