Great Fish

2 Tbs. olive oil
1 cup sliced fresh mushrooms
3 sliced green onion
2 large fish fillets (any white fish)
1/2 cup dry white wine or vermouth
fresh dill sprigs

Roux sauce
2 Tbs. butter,
1 Tbs. flour

Two cups of steamed white rice.

Sauté mushrooms and green onion in olive oil, add the wine, and lay fish fillets on top. Add salt and pepper. Cover and simmer, just until fish flakes with a fork. Remove fish to a pre heated plates with the rice for a bed, and keep warm. Make a roux by mixing the butter with the flour, and add to the contents of the skillet to thicken. Add plenty of fresh ground pepper, and salt to taste. Pour the yummy sauce over each plate of rice and fish, and garnish with fresh dill.
Good with steamed peas.

Kayelle