Prep 10 mins
Cook 10 mins
This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.
- 2 teaspoons margarine
- 1 cup chopped mushroom
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 dash salt
- 1 dash pepper
- 10 ounces fish fillets
- 1⁄4 cup chopped scallion
- 1⁄4 cup dry vermouth or 1⁄4 cup other wine
- 1 tablespoon chopped fresh parsley (optional)
- Preheat oven to 400.
- In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
- Place fish in 1-qt.
- casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
- If desired, sprinkle with parsley just before serving.
Very good! Light and fresh. I used cod fillets and it turned out great. I was out of dry vermouth so I used a white wine instead (a Viognier). Will definitly make this again.
Very tasty fish. I especially liked the mushrooms and lemon juice saute-great flavor! Nice presentation as well.
I saved this recipe 3 years ago and just got around to making it. I enjoyed it very much - my husband not so much. I scaled it up two to three times, as I had thawed a lot of cod that needed to be used. Next time, I will either chop the mushrooms coarsely by hand or slice them thinly in the food processor for a better presentation. I chopped them in the food processor and they were too finely chopped for appearance though tasty anyway. All in all a nice light dinner served with basmati rice.