DIRECTIONS
Boil lemon and 1/2 sliced onion in water.
Add basil; cook 5 minutes.
Add rockfish and scallops; poach 5 minutes.
Remove, break apart the fish, reserving the liquid, but discarding the lemon and onion.
In a saucepan, saute the minced onion and pepper in butter; add the mushrooms.

Sauce:
1 cup butter
1 cup flour
2 cups cream
2 cups fish stock
1/2 tsp. dry mustard
1/2 cup Swiss cheese or Gruyere
1/4 cup dry white wine or    sherry
Salt and pepper
Preheat oven to 350 degrees.
Melt the butter in a saucepan and slowly whisk in the flour.
Add the cream and stock, stirring until thickened.
Add the mustard, cheese, wine, salt and pepper.
Combine the fish, vegetables and sauce.
Place in baking dish; cover with Panko and bake for 35 minutes.
Serves 6-8.