Baked Fish With Mushroom-Wine Sauce Recipe
Ingredients
2 teaspoons margarine
1 cup chopped mushrooms
2 tablespoons lemon juice
1 small garlic clove, minced
Dash each salt and pepper
10 ounces fish fillets
1/4 cup each chopped scallions (green onions) and dry vermouth
1 tablespoon chopped fresh parsley (optional)
Directions
Preheat oven to 400°F.
In small skillet heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic, and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
Place fish in 1-quart casserole and top with mushroom mixture, scallions, and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
If desired, sprinkle with parsley just before serving.
In small skillet heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic, and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
Place fish in 1-quart casserole and top with mushroom mixture, scallions, and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
If desired, sprinkle with parsley just before serving.
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