Zesty Lemon Pepper Fish and Mushroom Bake

Ingredients

• 4 Frozen Fish Fillets defrosted
• 250 g Sliced Mushrooms
• 30 ml Stork Margarine
• 40 ml Flour
• 400 ml Milk
• 15 ml Robertsons Lemon Pepper
• 10 ml Robertsons Mixed Herbs
• 200 ml Mozzarella grated

Instructions

1. Place the defrosted fish and mushrooms in an ovenproof dish
2. In a pan, melt the margarine, stir in the flour and seasoning and cook for 1 minute
3. Slowly whisk in the milk, stirring well, and bring to the boil.
4. Turn down and simmer, stirring until it thickens
5. Pour over the fish and mushrooms and top with the grated mozzarella
6. Bake at 180°C for 30 minutes and brown under the grill if necessary