2. Heat the remaining butter in a clean pan. Fry the mushrooms and garlic for two minutes, then add the lemon zest. Reduce the heat and add the cream. Once heated through, remove from the heat and season to taste. 3. Spoon the sauce over the fish and serve with grilled vegetables and baked potatoes. Garnish with freshly chopped parsley if you like.
*Cook's tip Use ready-made cheese sauce instead of cream .
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