Instructions: Heat oven to 350 degrees. Lightly grease a 12x8-inch (2-quart) baking dish. Melt margarine in large skillet over medium heat. Add mushrooms and onions; cook until tender.

Reduce heat; stir in flour, parsley, salt and pepper. Cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in lemon peel.

Place fish fillets in greased dish. Spoon sauce over fish. Bake at 350 for 15-20 minutes or until fish flakes easily with fork. MICROWAVE DIRECTIONS:

Lightly grease 12x8-inch (2-quart) microwave-safe dish. In 4-cup microwave-safe measuring cup, microwave margarine on HIGH for 30-40 seconds or until melted.

Stir in mushrooms and onions. Microwave on HIGH for 2-1/2 to 3-1/2 minutes or until tender, stirring twice during cooking.

Stir in flour, parsley, salt, pepper, milk and lemon peel; blend well.

Microwave on HIGH for 2-3 minutes or until thickened, stirring twice during cooking. Place fish fillets in greased dish; cover with microwave-safe plastic wrap. Microwave on HIGH for 5 minutes. Uncover; drain well. Spoon sauce over fish. Microwave on HIGH for 1-3 minutes or until fish flakes easily with fork.

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