Fish with Herbs and Champignons
|1 kg (2.2 lb)||fish filets|
|350 g (12 oz)||champignon mushrooms|
|1 bunch||various herbs (cilantro, basil, chives, etc.)|
|1 cup||white wine|
|margarine, salt and pepper|
Season filets with the lemon juice, salt, pepper and pressed garlic.
If using fresh champignons don't forget to rinse first, drain all water and slice them up. Sprinkle the lemon juice and a little wheat flour on the filets (this will prevent filets to become too dark). Add a tablespoon of margarine on a skillet and mix in the diced onions and sliced champignons, bringing to a light fry.
Grease a baking Pyrex form with butter and arrange the filets in it. Rinse and finely chop the herbs you want to use and add them to the fried champignons (no need to fry the herbs). Spread the mixture all over the fish filets and add a small portion of butter over each filet. Finally pour the wine on top and bring the dish to a pre-heated oven at 200 °C and bake for about 30 minutes.
Serve with rice, hash brown potatoes and a green salad.