Tilapia in a Lemon Caper Mushroom Dill Sauce

Any white fish fillet will work well baked in a lemony béchamel sauce.
1 Tbsp butter
1 Tbsp olive oil
12 oz mushrooms, sliced thickly

2 Tbsp butter
1 1/2 Tbsp flour
1/2 cup white wine
1/2 cup chicken broth
1 Tbsp capers
1 Tbsp fresh dill weed, or 1 tsp dried
1 lemon, one half sliced, other half quartered

3-4 tilapia fillets, enough for four people

Heat oven to 400F. Melt first bit of butter and olive oil in a large skillet, until butter is melted and froth subsides a bit. Add the mushrooms and cook over high heat until they brown a bit, about 5 minutes. Set mushrooms aside.

Toss remaining butter into pan and melt. Add flour and stir into butter. Cook this roux for about 2-3 minutes. Add the wine an broth and bring to a boil., whisking constantly. Add the dill and capers and remove from heat.

Place the fish in an oiled 13x9 inch baking dish. Pour caper dill sauce evenly over fish. Top with mushrooms and sliced lemon. Bake 10-15 minutes, until sauce bubbles and fish is just cooked through.

Serve with remaining lemon.

Serves 4.