Fillet Of Perch Dijonnaise Recipe
Ingredients
| Fillets package | 1 , frozen | |
| Onion | 2 Tablespoon, finely chopped | |
| Butter | 1 Tablespoon | |
| Mushrooms | 1/4 pound, sliced | |
| Cooking sherry | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Chopped parsley | 1 Tablespoon | |
| 1/4 cup dry cracker crumbs | ||
| 1/3 cup grated Swiss cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 400 degrees.
Saute onion in butter until soft.
Add mush- .
rooms and stir over high heat 2 minutes.
Stir in sherry, mustard, parsley, and seasonings.
Sprinkle half of crumbs in greased 7-1/2 x 11-3/4 inch-baking dish.
Arrange fish over crumbs in a single layer.
Spread mushroom mixture over fish.
Sprinkle on remaining crumbs; cover with cheese.
Bake 15 minutes.
Garnish with sautced mushrooms.
Saute onion in butter until soft.
Add mush- .
rooms and stir over high heat 2 minutes.
Stir in sherry, mustard, parsley, and seasonings.
Sprinkle half of crumbs in greased 7-1/2 x 11-3/4 inch-baking dish.
Arrange fish over crumbs in a single layer.
Spread mushroom mixture over fish.
Sprinkle on remaining crumbs; cover with cheese.
Bake 15 minutes.
Garnish with sautced mushrooms.
Chef
