Ingredients for Baked Fish With Lemon Mushroom Sauce
- 4 (6 ounce) frozen haddock fillets
- Cream Of Mushroom Soup
- Milk
- 1 cup sliced fresh mushrooms
- Onion
- 1/4 cup lemon juice
- Paprika
- salt to taste
- Oregano
- pepper to taste
- Bay Leaf
- 1 cup breadcrumbs, combined with 2 tablespoons melted butter
- 1/2 teaspoon poultry seasoning
- 5 tablespoons butter
- 2 cloves minced garlic
- 1/2 cup dry white wine (or chicken broth)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme
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How to Make Baked Fish With Lemon Mushroom Sauce
- Preheat oven to 375°F (190°C).
- Place 4 (6-ounce) frozen fish fillets in a shallow, buttered 9x13 inch baking dish.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup sliced mushrooms and cook until softened, about 5 minutes.
- Add 2 cloves minced garlic and cook for 1 minute more, until fragrant.
- Stir in 1/2 cup dry white wine (or chicken broth), 1/4 cup lemon juice, 1 tablespoon chopped fresh parsley, 1 teaspoon dried thyme, and salt and pepper to taste. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
- Pour the sauce evenly over the fish fillets.
- In a small bowl, combine 1 cup breadcrumbs with 2 tablespoons melted butter and 1/2 teaspoon poultry seasoning. Sprinkle evenly over the fish.
- Dot the top with 1 tablespoon of butter.
- Bake for 45 minutes, or until the fish is cooked through and the topping is golden brown.
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
7g
Carbs
7g
