Mushroom Topped Fillets

Ingredients

 • ½ slice bread (rye, pumpernickel,
flourless)
• ½ oz cheese, swiss
• 1 lemon
• 3 Tbls milk, low-fat , 2%
• 1 cup mushrooms
• ¼ cup onion
• ½ Tbl yogurt, lowfat-plain
• ¼ tsp oil, high oleic safflower
• 3 oz fish
Spices / Flavoring

 • ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp parsley, dried
• ¼ tsp paprika
Preparation:
Make bread crumbs by drying out
bread in a 250 degree oven. Once
cooled, crumble bread and set aside.

Whisk yogurt and milk together until
well blended to make a cream. Set
aside.

Saute onion in oil until tender. Add
mushrooms, parsley, salt, and
pepper.

Cut fish into serving size pieces.

Place fish in bottom of shallow
baking dish. Spoon the mushroom
mixture on top. Drizzle with lemon
juice and cream mixture on top of
that. Sprinkle with bread crumbs, grated cheese, and paprika and bake
at 450 degrees allowing 10 minutes
cooking time per inch or thickness
measured at the thickest part or until
fish flakes easily.
Enjoy!