4 individually frozen fish fillets (about 1 pound)
Salt
Pepper
1/4 c. sliced green onion
1 tbsp. butter
1 (7/8 oz.) env. chicken gravy mix
1 c. water
1/2 c. dairy sour cream
1 tbsp. dry white wine
1 (2 1/2 oz.) jar sliced mushrooms, drained
Paprika
Sliced green onion

Place frozen fish fillets in single layer in center of an 18 inch square of heavy-duty foil; sprinkle lightly with salt and pepper. Bring opposite ends of foil together; seal securely. Place foil package, seam side up, in shallow baking pan. Bake in 450 degree oven for 30 minutes or until fish flakes.

Meanwhile, in small saucepan cook the 1/4 cup green onion in the butter 5 minutes. Stir in dry gravy mix, then blend in water. Cook and stir until bubbly. Cook 1-2 minutes more. Combine sour cream and wine. Add to gravy mixture along with mushrooms. Heat through; do not boil. With slotted spatula remove fish fillets from foil to platter. Spoon sauce over fish; sprinkle with paprika. Top with additional sliced green onions. Makes 4 servings.