6 trout fillets
1/3 stick butter
3 tbsp. lemon juice
4 tbsp. very dry sherry wine
4 tbsp. minced onions
1 c. washed, sliced fresh mushrooms
1 tbsp. dry parsley
garlic powder to taste
salt and pepper to taste

Melt butter in frying pan over medium heat. Add fish. Sprinkle with lemon juice and sherry. Add onion, mushrooms, salt, pepper and garlic powder. Garnish with parsley. Let simmer, covered, until fish turns white (about 8 to 10 minutes). Do not brown. This should steam in its own juices.