Hollandaise Fillets


2 lbs. boneless white fish fillets

1 (14.5-oz.) can mushrooms, sliced, strained

3 green onions

Salt and pepper

1/2 cup white wine

1/2 cup water

1 pkg. hollandaise mix


Fresh parsley

Cherry tomatoes


Roll fish fillets and secure with toothpicks. Place in greased pan and cover with mushrooms and
onions. Season with salt and pepper to taste. Pour in wine and water, cover pan and simmer 20 minutes.
Meanwhile, prepare hollandaise mix according to package directions. After simmering fish, place on
serving dish and drizzle with hollandaise sauce. Serve on bed of lettuce and garnish with parsley sprigs, cherry tomatoes and paprika.

John Pelrine

Chicago, IL

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