Catfish In Miushroom Cream Sauce

• 8 catfish fillets (about 1 1/2 pounds)
• 2 medium carrots, scraped, thinly sliced, and parboiled
• 1/4 cup grated onion
• 2 tablespoons lemon juice
• 1 small bay leaf
• 1 clove garlic, crushed
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 cup butter or margarine
• Lemon slices
• Fresh parsley sprigs

1. Rinse fish thoroughly in cold water; pat dry.
2. Place fish in a greased 13- x 9- x 2-inch baking dish; add water to cover. Add next 8 ingredients, and dot with 1/4 cup butter.
3. Cover and bake at 350u0b0 for 25 minutes or until fish flakes easily when tested with a fork.
4. Drain fish and vegetables; reserve pan liquid for Mushroom Cream Sauce. Remove and discard bay leaf.
5. Prepare Mushroom Cream Sauce, and pour over fish and vegetables in baking dish; broil 4 inches from heating element 5 minutes or until lightly browned on top. Garnish with lemon slices and fresh parsley sprigs. Serve immediately.

carrots, onion, lemon juice, bay leaf, clove garlic, parsley flakes, salt, white pepper, butter, lemon slices, parsley sprigs

Taken from www.myrecipes.com/recipe/catfish-miushroom-cream-sauce (may not work)