GOLDON TOP FISH CASSEROLE.

Ingredients......750gm of white fish fillets (I used Barrumundi fillets), lemon juice, 2 tbs of butter/ marg, 1 onion, chopped, 1 cup of sliced celery, 125gm of sliced mushrooms, 1/2 cup of dry white wine, 1/2 cup of evaporated milk, 3 tsps of cornflour, 1 dsp of dried dill, cracked black pepper to taste, parsley sprigs to serve. Topping.......1 x 300gm tin of whole kernal corn, drained, 1 and 1/4 cups of plain flour, 4 tbs of butter/ marg, 60gm of tasty grated cheese. Preheat your oven to 180 deg C. LIghtly grease a medium/ large ovenproof dish. Squeeze the lemon juice over the fish fillets and place them in the greased dish. Cook the onion and celery with the butter/ marg in a small pot until softened, then spoon over the fillets with the mishrooms. Heat the wine and milk, gently together, thicken with cornflour blended to a paste with a little water. Stir through dill and pepper and pour the sauce over the fillets. Spoon the drained corn kernals over the sauce. Toi complete the topping, rub the butter into the flour, stir in the cheese and sprinkle over the corn. bake in the preheated oven for 20 minutes or until the fish flakes easily. Garnish with parsley sprigs and serve with steamed grains and or vegetable of your choice. Simple, delicious and filling.