Ingredients:

• 6 – medium size filets (catfish, cod, tilapia or salmon)
• 1 cup – chopped fresh Parsley
• Salt – to taste
• Fresh ground pepper
• For the white wine sauce:
• 6 tbsp – margarine
• 1.5 cups – sliced Mushrooms
• 1/2 cup – finely sliced Shallots
• 1 cup – dry white wine
• 2.5 cups – fish or Chicken broth
• Salt – to taste
• 1/4 tsp – freshly ground white pepper
• 4 tbsp – all-purpose flour
• 2 cups – heavy Cream
• 1 tbsp – fresh Lemon juice

Method:

1. Smear salt, pepper and parsley over the fish along with some olive oil.
2. Steam on greased steamer trays, covered, for 6-8 mins or until fish flakes easily when forked. Set aside.
3. Melt 1 tbsp margarine over medium heat and then add the shallots and mushrooms. Fry for a minute.
4. Add 1/2 cup broth, salt and pepper, simmer until liquid reduces by half.
5. In another saucepan, melt 3 tbsp margarine over medium heat and add the flour, stirring with a wire whisk.
6. Add remaining broth, blend well, bring to a boil and then simmer for 10 mins.
7. Add to the mushroom mixture, simmer for 10 mins.
8. Add cream and simmer for 15 mins, stirring frequently.
9. Add lemon juice, remaining margarine and turn the heat off.
10. Place steamed fish in your serving dish/tray and pour the sauce over it. Serve hot.

Recipe courtesy of Lil’ Chef