Instructions: In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, stirring frequently, until golden and brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside.

Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter.

Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork. For a 1-inch fish allow 10 minutes total - 5 minutes on each side.

When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish.

After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms and serve.

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