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Epicurean Fish Fillet

by Dogwood Crafters, Chef: Brenda Anders

Ingredients
2 - (12 ounce) packages fish fillets, thawed and separated
Salt and white pepper
1/2 Cup chopped fresh parsley
2 tablespoons butter
2 tablespoons lemon juice
1/2 pound fresh mushrooms
1 tablespoon flour
1-1/2 Cup heavy cream
1 tablespoon grated parmesan cheese
1 tablespoon bread crumbs
Paprika

Instructions
  1. Arrange fillets in shallow baking dish.  Sprinkle with salt, pepper and parsley.
  2. In skillet melt butter with lemon juice. 
  3. Add mushrooms and saut' over low heat 10 to 12 minutes, stirring constantly.  Blend in flour. 
  4. Gradually add cream and simmer stirring until thicken nicely.  Pour sauce over fish and sprinkle with cheese and bread crumbs and a pinch of Paprika.
  5. Bake in very hot oven at 475 degrees for 20 to 25 minutes, or until fish is white and flakes easily and top well browned. 

 



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