3 tbsp. butter
1 lb. sole or flounder in serving size pieces
1 1/2 c. sliced fresh mushrooms
3/4 c. dry white wine (Chablis)
1 tsp. salt
1/2 tsp. lemon juice
2 tbsp. minced green onion
1/2 c. heavy cream
2 tbsp. flour
Pepper to taste
3/4 c. shredded Swiss cheese

Place the butter in a 12x8 dish. Melt in a microwave. Spread the butter over the bottom of the dish and sprinkle with minced onion. Arrange the filets over the onion and cover with the sliced mushrooms. Pour the wine over the top. Cook on HIGH 7 to 9 minutes (in microwave) or until the fish flakes.

Combine the flour, cream, salt and pepper in a 1 quart casserole. Blend until smooth. Carefully drain any liquid from the fish into the cream mixture and stir well. Set the fish aside, covered, in a warm place.

Cook the sauce on HIGH 2 to 3 minutes (in microwave), stirring every minute. Stir the lemon juice into the sauce. Pour the sauce over the fish and sprinkle the shredded cheese on top. Cook 2 to 3 minutes to melt the cheese. Garnish with parsley.