Whitefish in Lemon Cream Sauce
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.