1 lb. turbot, sole, haddock or halibut
1 tbsp. butter
4 oz. drained canned mushrooms
1/4 c. green onion, chopped
1 tbsp. minced parsley
1 tsp. salt
1/8 tsp. pepper
1 tsp. lemon peel
1 c. skim milk
2 tbsp. flour
Dash paprika

Preheat oven to 400 degrees. Melt butter in frying pan saute mushrooms and onions 5 to 10 minutes. Blend in parsley, salt, pepper, lemon peel and flour. Add milk, cook over medium heat, stirring constantly until mixture thickens. Cut foil into six 18 x 9 inch pieces. Divide half of mushroom mixture into 6 portions, spooning one portion onto center of each piece of foil. Place fish on sauce, top with remaining sauce. Seal well. Place on cookie sheet and bake at 400 degrees for 30 to 40 minutes.