1 1/2 lb. white fish fillets (halibut, seabass)
1 1/2 tsp. sweet butter
2 tsp. minced shallots
2 oz. sliced mushroom caps
Few drops lemon juice
Pinch of salt
1/4 c. white wine
Sauce Italienne
Chopped parsley

Melt butter in skillet. Sprinkle with minced shallots. Arrange fish over shallots. Cover with mushrooms. Add salt, pepper, lemon juice and wine. Cover and cook over low heat 10 minutes. Remove from heat. Remove fish to platter and keep warm. Return skillet to heat and cook liquid until reduced to half, about 2-3 minutes. Add sauce Italienne and simmer 2-3 minutes longer.

SAUCE ITALIENNE:

2 tbsp. sweet butter
2 beef steak tomatoes
1 tsp. sugar
1/4 med. minced onion
1 tbsp. tomato paste
Salt, pepper & pinch nutmeg

Heat butter. Add onions. Cook until tender. Cut tomato, use pulp only. Add to onions and tomato paste. Stir until blended. Add sugar, salt, pepper and nutmeg. Simmer 15 minutes. Add sauce to fish on platter. Garnish with parsley. Makes 4-6 servings.