Ingredients
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1/2 lb fresh mushrooms, sliced
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4 -6 green onions, chopped
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1/4 cup butter, melted
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2 tablespoons all-purpose flour
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1 cup milk
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1 tablespoon fresh parsley, chopped (half the amount if using dried)
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1 teaspoon salt
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1 teaspoon lemon rind, grated
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1/8 teaspoon pepper
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24 ounces fish fillets (6 4-oz fillets of tilapia, snapper, grouper, orange roughy)
Instructions
- Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.
- Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
- Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets).
- Serve the fish topped with the sauce.