MUSHROOM-TOPPED ROCKFISH

• 1 lb. Alaska rockfish fillets, thawed if necessary
• 1/2 cup each chopped onion and sliced celery
• 1/4 cup butter or margarine
• 1/2 lb. mushrooms, sliced
• 1/4 tsp. salt
• 1/8 tsp. pepper
• Pinch tarragon, crushed
• 1 tbsp. lemon juice
• 3/4 cup shredded Swiss cheese

Cut rockfish into serving-sized pieces. Saute onion and celery in butter until tender. Add mushrooms, salt, pepper and tarragon. Place fish fillets in bottom of buttered shallow baking dish. Spoon mushroom mixture on top. Drizzle with lemon juice; sprinkle with cheese. Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Makes 4 or 5 servings.

Microwave method
Prepare rockfish as above. In microwave-proof dish, melt 2 tablespoons butter. Add onion and celery. Cover with waxed paper; microwave at high about 1 minute. Add mushrooms and seasonings. Microwave at high 2 minutes; stir once during cooking. Remove mixture from dish. Place fish in dish; spoon mushroom mixture over top. Drizzle with lemon juice; sprinkle with cheese. Cover with waxed paper; microwave at medium 4 minutes. Rotate dish 1/4 turn; microwave at medium 2-4 minutes longer or until rockfish flakes easily when tested with a fork.

Tip
For a lighter entrée, cheese can be omitted.

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