Baked Fish With Mushroom Sauce

• 1 pount of fillets, with fat cut off
• Lemon-pepper seasoning
• 2 cups sliced fresh mushrooms
• 2-3 green onions, sliced
• 1 Tablespoon margarine or butter
• 1/3 cup chickern broth
• 1/4 cup dry white wine or chicken broth
• 2 teaspoons cornstarch

Cut fish fillets into 4 serving-size portions. Rinse fish and pat dry with paper towels. Place fish fillets in a 2 quart baking dish. Sprinkle with lemon-pepper seasoning. Bake, uncovered in a 450 degree oven till fish flakes easily with a fork (allow 4-6 minutes per 1/2 inch thickness).

For mushroom sauce, in a small saucepan cook mushrooms and green onions in margarine or butter till tender. Stir together chicken broth, wine or chicken broth, and cornstarch; add to mushroom mixture all at once. Cook and stir till mixture is thickened and bubbly and then for 2 minutes more. 

Transfer fish fillets to serving plates, spoon mushroom sauce over fish.

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