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1
Heat oven to 350 degrees. Lightly grease a 12x8-inch (2-quart) baking dish. Melt margarine in large skillet over medium heat. Add mushrooms and onions; cook until tender.
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2
Reduce heat; stir in flour, parsley, salt and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in lemon peel.
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3
Place fish fillets in greased dish. Spoon sauce over fish. Bake at 350 for 15-20 minutes or until fish flakes easily with fork. MICROWAVE DIRECTIONS:
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4
Lightly grease 12x8-inch (2-quart) microwave-safe dish. In 4-cup microwave-safe measuring cup, microwave margarine on HIGH for 30-40 seconds or until melted.
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5
Stir in mushrooms and onions. Microwave on HIGH for 2-1/2 to 3-1/2 minutes or until tender, stirring twice during cooking.
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6
Stir in flour, parsley, salt, pepper, milk and lemon peel; blend well.
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7
Microwave on HIGH for 2-3 minutes or until thickened, stirring twice during cooking. Place fish fillets in greased dish; cover with microwave-safe plastic wrap. Microwave on HIGH for 5 minutes. Uncover; drain well. Spoon sauce over fish. Microwave on HIGH for 1-3 minutes or until fish flakes easily with fork.
