4 fish fillets, approximately 2 lbs. (red snapper or any mild)
1 box fresh mushrooms
1 bunch green onion
Romano cheese
Flour
Salt
Pepper
Butter

SAUCE:

1 pkg. Knorr Bernaise Sauce
1 pkg. Knorr Mushroom Sauce
1 1/2 c. milk
1/2 c. whipping cream

Dust fillets with flour, salt and pepper. Saute in butter until lightly brown on both sides. (Fairly high heat and fish should not be done.) Lay fillets in 9x13 inch pan which has been sprayed with Pam.

In another skillet, saute 1 box fresh sliced mushrooms in butter and a little salt. Thinly slice 1 bunch green onions. Pile sliced onions on fillets and around them spoon sliced mushrooms in a pile on each fillet.

Spoon sauce around and on top of fillets, sprinkle tops with light covering of grated Romano cheese. Bake in preheated 375 degree oven about 25 minutes. Serves 4.

SAUCE: Prepare 1 package Knorr Bernaise Sauce mix by package directions. Mix 1 package Knorr Mushroom Sauce mix into 1 1/2 cups milk. Add this to Bernaise Sauce and heat until it all bubbles for a minute. Remove from heat and add 1/2 cup whipping cream.

NOTE: This can be prepared ahead and refrigerated and baked for a special dinner. Increase baking time by 10 minutes.