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1 lb. rockfish fillets, thawed if necessary
1/2 cup each chopped onion and sliced celery
1/4 cup butter or margarine
1/2 lb. mushrooms, sliced
1/4 tsp. salt
1/8 tsp. pepper
Pinch tarragon, crushed
1 tbsp. lemon juice
3/4 cup shredded Swiss cheese
Cut rockfish into serving-sized pieces. Saute onion and celery in butter until tender. Add mushrooms, salt, pepper and tarragon. Place fish fillets in bottom of buttered shallow baking dish. Spoon mushroom mixture on top. Drizzle with lemon juice; sprinkle with cheese. Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Makes 4 or 5 servings.
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