Ingredients for Baked Fish With Mushrooms And Cream
- 4 tablespoons butter
- 8 ounces sliced cremini mushrooms
- 2 tablespoons cognac
- 1/2 cup chopped tomatoes
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- two 6-ounce fish fillets (white fish)
- 1/4 cup grated Gruyere cheese
- salt and pepper to taste
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How to Make Baked Fish With Mushrooms And Cream
- Preheat your broiler.
- Melt 2 tablespoons of butter in a heavy large skillet over medium-high heat.
- Add 8 ounces of sliced cremini mushrooms and sauté until golden brown, about 7 minutes.
- Add 2 tablespoons of cognac (or dry sherry) and simmer until the liquid reduces to a glaze, about 2 minutes.
- Reduce heat to medium. Stir in 1/2 cup of chopped tomatoes, 1/2 cup of heavy cream, and 1 teaspoon of fresh thyme leaves.
- Simmer until the sauce thickens, stirring occasionally, about 7 minutes. Season generously with salt and pepper to taste.
- In a separate heavy large skillet, melt the remaining 2 tablespoons of butter over medium-high heat.
- Season two 6-ounce fish fillets (cod, halibut, or your favorite white fish) with salt and pepper.
- Add the fish to the skillet and sauté until just cooked through, about 3 minutes per side. Be careful not to overcook!
- Transfer the cooked fish to a broiler-safe baking dish.
- Spoon the creamy mushroom sauce evenly over the fish.
- Sprinkle 1/4 cup of grated Gruyere cheese (or Parmesan) over the sauce.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
17g
Fat
167g
Carbs
3g
