Fish gratin

Salt and pepper enough filets of white-fleshed fish to cover bottom of oven-proof form. Slice a few champignons and sauté lightly in butter, season with salt and pepper and 2 or 3 finely chopped green chilies, the latter only if you like. Add an optional pinch of curry powder if you don't serve curry rice as accompaniment. Distribute mushrooms on top of fish. Mix 1/3 cup of fresh cream and 1/3 cup of crème fraiche (acidulated thick cream), or 2/3 cup of one of the both over fish, top with generous amount of grated Parmesan cheese. Bake in medium oven until done. Serve with rice or potatoes and a mixed salad.
Add some fresh green herbs to cream.  
Picked that up somewhere ages ago.