Zesty Lemon Pepper Fish and Mushroom Bake


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


  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.

Recipe and Image courtesy of www.robertsons.co.za