1 tbsp. finely chopped green onions
Salt, to taste
Black pepper, to taste
1 Orange Roughy fillet
2 tbsp. butter, divided
4 or 5 mushrooms, cleaned and sliced
2 tbsp. chopped parsley
1/3 c. chicken broth
1 tbsp. flour
1/3 c. whipping cream
lemon juice

Preheat oven to 450°F. Sprinkle the onions in the bottom of a well buttered gratin dish. Sprinkle with salt and black pepper. Place the fillet on top of the onions. Dot the fillet with 1 tablespoon butter. Top with mushrooms, sprinkle with parsley, and then add broth. Place buttered wax paper over the top (buttered side down). Tuck the wax paper around the fillet not just over top of dish.

Bake for about 10 minutes or until fish is tender.

Melt remaining tablespoon of butter in saucepan. Add flour and stir. Cook over low heat for about 1 minute. Add the drippings from the baking pan and bring to boil. Gradually add the cream and whisk until smooth and slightly thickened. Add a few drops of lemon juice (4 or 5) and stir.

Place the baked fish onto plate and pour sauce over top. Sprinkle with parsley, if desired.

Makes 1 serving.