1 to 1 1/2 lbs. fillets of sole, perch or other fish
2 tbsp. lemon juice
1 c. whipping cream
1 (2 oz.) jar button mushrooms, drained
2 tsp. cornstarch
1 tbsp. tomato paste
1/4 tsp. salt
Freshly chopped parsley and lemon wedges for garnish

Arrange the fish fillets in a well-buttered 9 x 13 inch baking dish or comparable serving casserole. Sprinkle with the lemon juice. Blend the cream with the mushrooms, cornstarch, tomato paste and salt. Pour over the fish, coating the fillets evenly.

Bake at 375 degrees for 20 to 25 minutes or until the fish flakes easily when probed with a fork and the sauce is thickened. Baste fish once or twice with the sauce during cooking. Garnish with parsley and lemon wedges, if desired.