Fish Stacks - cooking recipe

Ingredients

16 oz. fresh or frozen (thawed) fish fillets
1 c. finely chopped carrot
2 Tbsp. margarine or butter
1/2 tsp. dill weed
1 pkg. refrigerated crescent rolls
1 c. finely chopped onion
1 c. thinly sliced mushrooms
8 oz. soft-style cream cheese
1/4 tsp. pepper

Preparation

Cut the fish into four 4 x 3-inch portions.
Place them in a shallow baking dish. Cook the onion, carrot and mushrooms in the margarine or butter, covered, about 5 minutes.
Uncover and simmer for 2 to 4 minutes or until excess liquid evaporates.
Remove from the heat. Stir in half of the cream cheese, dill weed and pepper. Spoon over each fish portion.
Separate crescent rolls into 2 rectangles and pinch perforations to seal. Cut each rectangle in half.
Place a rectangle atop each fish portion.
Brush the dough with milk.
Bake at 350\u00b0 for 20 to 25 minutes. Serves 4.