Sauté with butter, garlic, tomatoes and basil.
Sauté with mushrooms; add cream sauce. Top with Parmesan cheese and bread crumbs; broil until lightly browned and bubbly.
Bake at 375°F. with butter and lemon juice until flesh is opaque. Top with fresh chopped herbs.
Gently poach; drain. Marinate in herbs vinaigrette until chilled. Serve on lettuce leaf with lemon wedge.
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