Whitefish in Lemon Cream Sauce

6 tablespoons butter
2 1/2 pounds skinless whitefish fillets
1/4 teaspoon garlic powder
1/4 pound mushrooms, sliced
2 teaspoons all purpose flour
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon oyster sauce
1 teaspoon instant minced onion
1/4 teaspoon thyme leaves or dry basil
salt and pepper
chopped parsley

Preheat oven to 450F. In a small pan, melt 4 tablespoons of the butter and spread half the melted butter over bottom of a large, shallow baking pan. Arrange fish in single layer in pan.

Pour remaining melted butter evenly over them and sprinkle with garlic powder.

Bake, uncovered, just until fish flakes readily when prodded in thickest portion with a fork. For a 1 inch thick piece of fish measured in thickest portion, allow 10 minutes.

Meanwhile, in a pan over medium heat, melt remaining 2 tablespoons butter. Add mushrooms and cook until limp. Stir in flour and cook until bubbly. Remove from heat and blend in sour cream, lemon juice, soy, onion, thyme or basil, and salt and pepper to taste.

When fish is done, remove pan from oven. Reduce oven to 350F. Spoon any liquid out of pan and discard. Pour sour cream mixture evenly over fish. Return to oven and bake 5 to 7 minutes or until sauce is heated through. Sprinkle with parsley and serve immediately.

Makes 6 servings.

A sour cream sauce with a hint of lemon adds zest to the mild flavor of Whitefish Fillets. The sauce is laden with sauteed mushrooms.