Fish Stacks

Directions

1. 1
   Cut the fish into four 4 x 3-inch portions.
2. 2
   Place them in a shallow baking dish. Cook the onion, carrot and mushrooms in the margarine or butter, covered, about 5 minutes.
3. 3
   Uncover and simmer for 2 to 4 minutes or until excess liquid evaporates.
4. 4
   Remove from the heat. Stir in half of the cream cheese, dill weed and pepper. Spoon over each fish portion.
5. 5
   Separate crescent rolls into 2 rectangles and pinch perforations to seal. Cut each rectangle in half.
6. 6
   Place a rectangle atop each fish portion.
7. 7
   Brush the dough with milk.
8. 8
   Bake at 350° for 20 to 25 minutes. Serves 4.