Fish Fillets with Creamy Mushroom Sauce
A delectable combination of fish and mushrooms.
Ingredients
- 4 fish fillets, low-fat
- 1 onion, finely chopped
- 1 Tbsp lemon juice
- 1 pinch each of salt and pepper
- 1 Tbsp olive or canola oil
- 2 1/2 oz fresh button mushrooms, sliced
- 3 shallots (green onions), chopped
- 2 tsp prepared seeded mustard
- 1 1/2 tsp cornstarch
- 1 cup canned light evaporated milk
Directions:
Combine fish with onion, lemon juice, oil, salt, and pepper, and let stand 15 minutes.
Heat pan with oil, add fish mixture, cook until tender, turning once. Remove fish from pan, add mushrooms, shallots and mustard to pan; cook 1 minute.
Add combined cornstarch and light evaporated milk. Stirring cornstarch mixture, bring to a boil. Spoon over fish.
Tips:
Use perch or bream in this recipe and you can't go wrong.