Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fish fillets
   1      tablespoon    finely chopped onion
   4      ounces        canned sliced mushrooms -- juice reserved
   1      tablespoon    chopped parsley
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      cup           dry white wine
     2/3  cup           bottled clam juice
   2      tablespoons   butter
   2      tablespoons   flour
   2      teaspoons     lemon juice
   2      tablespoons   sour cream

Preparation:

In greased baking dish, place onions, mushrooms and juice, parsley, folded or rolled fillets, salt, and pepper. Add wine and clam juice. Cover with wax paper and bake at 400F for 30 minutes. Remove fillets to heated serving dish and keep warm. In small saucepan, heat butter. Stir in flour. Add liquid from baked fish and cook, stirring until smooth and thickened. Stir in lemon juice and sour cream. Cook over low flame for 5 minutes. Pour over fillets. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin