Fish Fillets Valenciennes

• 2 tablespoons margarine
• 13 cup finely chopped onion
• 2 cups sliced fresh white mushrooms
• 2 lbs flat white fish fillets, fresh or frozen (flounder, sole, tilapia, etc.)
• 2 tablespoons finely chopped parsley
• 2 tablespoons fresh lemon juice
• 1 teaspoon oregano
• 18 teaspoon fresh ground black pepper (to taste)

1. In a wide skillet with lid cook the onion and mushrooms over medium heat in the margarine for about five minutes, stirring often.
2. Reduce heat to low and place the fish fillets over the mushrooms in a single layer.
3. Sprinkle the remaining ingredients over the fish.
4. Cover the skillet and simmer gently for about 20 minutes (25 minutes if the fillets were frozen).
5. Carefully transfer the fillets to a platter.
6. If the sauce is watery, boil down rapidly.
7. Otherwise, pour the mushrooms, onions, and juices over the fish and serve.

margarine, onion, fresh white mushrooms, white fish, parsley, lemon juice, oregano, ground black pepper

Taken from www.food.com/recipe/fish-fillets-valenciennes-236599 (may not work)