Sauce:
2 pieces (400 g) fillet / fish meat without bones
1 / 2 tsp salt, 1 / 4 teaspoon pepper
1 tablespoon lemon or lime juice
1 tablespoon butter, 1 teaspoon chopped parsley

Material:
1 tablespoon butter, 50 g onion, chopped
1 clove garlic, minced, 1 / 2 teaspoon salt
1 tablespoon flour, 150 ml chicken broth
Dilute 125 ml cream, 1 / 2 teaspoon black pepper
75 g buttons of canned button mushrooms, halved (can be replaced hioko mushrooms, oyster mushrooms, mushroom)

How to Make:
1. Sprinkle fish with salt, pepper, and lemon juice until blended. Let stand a few moments. Drain.
2. Heat the butter and parsley on the plate heat resistant. Place the fish fillets on top. Cook until fish is cooked, turn. Cook again until cooked. Lift.
3. Sauce: Heat butter, saute onion and garlic until wilted. Enter the flour, stirring until browned.
4. Pour broth, stirring until the sauce evenly. Add cream, pepper, salt, and mushrooms. Stir until sauce thickens and boils. Lift.
5. Serve fish with mushroom sauce.