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Place fish on heavy aluminum foil in shallow pan. Season with salt and pepper; lay lemon, onion, and parsley on fish. Turn up edges of foil and pour in water; seal tightly. Bake in a 400° oven until fish flakes—about 20 minutes. Pour off broth and reserve one cup.
In a large skillet melt butter. Add shrimp and cook until pink and opaque; put aside. Sauté mushrooms and cook lightly. Remove and arrange around the fish with the shrimp. Stir flour into the pan drippings, then the broth and cream. Cook until thickened then taste. Strain sauce over fish. Crinkle edges of foil to make a "dish." Broil quickly to reheat. Makes 4-6 servings.
French Style Fish Fillets
1 1/2 lbs. fish fillets
4 thin slices lemon and onion
4 sprigs parsley
Salt and pepper
1/2 cup water plus 1 tbsp. lemon juice
1/2 lb. cleaned shrimp
1/4 lb. mushrooms, sliced
6 tbsp. butter
2 tbsp. flour
1/2 cup cream
Place fish on heavy aluminum foil in shallow pan. Season with salt and pepper; lay lemon, onion, and parsley on fish. Turn up edges of foil and pour in water; seal tightly. Bake in a 400° oven until fish flakes—about 20 minutes. Pour off broth and reserve one cup.
In a large skillet melt butter. Add shrimp and cook until pink and opaque; put aside. Sauté mushrooms and cook lightly. Remove and arrange around the fish with the shrimp. Stir flour into the pan drippings, then the broth and cream. Cook until thickened then taste. Strain sauce over fish. Crinkle edges of foil to make a "dish." Broil quickly to reheat. Makes 4-6 servings.
