2 pounds fish fillets, cut into serving size
3 tablespoons butter or margarine
1 tablespoon lemon juice
1½ cups sliced mushrooms
1 teaspoon salt
1/2 cup hickory-smoke flavored almonds
1/4 teaspoon lemon pepper
2 tablespoons chopped parsley
parsley sprigs and lemon wedges for garnish
3 tablespoons butter or margarine
1 tablespoon lemon juice
1½ cups sliced mushrooms
1 teaspoon salt
1/2 cup hickory-smoke flavored almonds
1/4 teaspoon lemon pepper
2 tablespoons chopped parsley
parsley sprigs and lemon wedges for garnish
method
1. Place fillets in a single layer in a well-oiled baking dish. Sprinkle with lemon juice, salt, and lemon pepper.
2. Bake at 350 degrees for 10 minutes per inch of thickness or until fish flakes easily and is no longer translucent in the center.
3. Meanwhile, combine remaining ingredients in a saucepan and saute over low heat for 5 to 7 minutes.
4. To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon wedges.
2. Bake at 350 degrees for 10 minutes per inch of thickness or until fish flakes easily and is no longer translucent in the center.
3. Meanwhile, combine remaining ingredients in a saucepan and saute over low heat for 5 to 7 minutes.
4. To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon wedges.
serving amount
serves 6
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