Serves: 4
Time: 15 min prep + 20 min cook
- 20g margarine
- 350g diced mushrooms
- 1/2 cup fresh parsley (we used 1/4 cup of dried)
- 1/3 cup choppsed chives (we used 1/4 cup of dried)
- 6 green shallots
- 1/2 tsp chicken stock in boilding water
- 4 fish fillets (we used frozen, thawed)
- 2 Tbl white wine or lemon juice
- Dice mushrooms, parsley, chives, shallots. Prep stock and lemon juice. Grease oven proof dish. Preheat oven to 180.
- Heat butter in pan, add mushrooms, cook til soft. Add herbs, shallots and stock till heated through.
- Add half mixture to baking dish, put raw fish on top, then cover with remaining sauce. Add in wine/lemon juice.
- Cover in foil and bake for 30 min or till cooked.
Serve on bed of mash, or rice or with salad or roast veg.
Original: Womans weekly menu planner No. 11 Series 2. p14