2 tbsp. chopped onion
2 tbsp. chopped parsley
4 red snapper fillets, skinned (about 1 lb.)
2 tbsp. butter
2 tbsp. all-purpose flour
1/8 tsp. salt
1 c. milk
1 can (4 oz.) sliced mushrooms, drained
1/4 c. dry sherry
1/4 c. grated Parmesan cheese
Paprika or snipped chives

Or any fish fillets.

Sprinkle onion and parsley in the bottom of a 12 x 7 1/2 x 2 inch baking dish. Place fish fillets on top. Cover, and bake in a 350 degree oven for 30 minutes or until fish flakes easily when tested with a fork. Drain off any liquid that has accumulated in the baking dish.

Meanwhile, in a saucepan, melt butter. Stir in flour until blended. Add milk all at once. Stir in mushrooms. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in sherry.

Pour over fish. Sprinkle with Parmesan cheese. Return to oven and bake (uncovered) about 5 minutes more or until heated through. Sprinkle with paprika or chives. Makes 4 servings.