A delightful fish dish featuring a creamy mushroom and lemon sauce, perfect for a weeknight dinner.
Heat the butter in a large skillet over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth sauce.
Add the sliced mushrooms and chopped green onions to the skillet and sauté until tender.
Stir occasionally to cook the vegetables evenly.
Sprinkle the flour over the vegetables and stir well to coat.
This step helps thicken the sauce later.
Gradually pour in the milk while stirring continuously to create a smooth sauce.
Pour the milk slowly to avoid lumps.
Stir in the parsley, salt, lemon zest, and black pepper. Bring the sauce to a gentle boil.
Taste the sauce and adjust seasoning if needed.
Place the fish fillets in the skillet, ensuring they are submerged in the sauce. Cover and reduce the heat to low.
Arrange the fillets in a single layer for even cooking.
Simmer the fish for 12-15 minutes or until it flakes easily with a fork.
Cooking time may vary depending on the thickness of the fillets.
Serve the fish fillets topped with the creamy mushroom lemon sauce.
Garnish with extra parsley for a fresh touch.
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