Baked Fish with Mushroom Wine Sauce

Total Time
20mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. 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.
  3. Place fish in 1-qt.
  4. 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.
  5. If desired, sprinkle with parsley just before serving.

Reviews

(7)
Most Helpful

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.

Izzy's mom January 22, 2004

Very tasty fish. I especially liked the mushrooms and lemon juice saute-great flavor! Nice presentation as well.

sugarpea January 18, 2004

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.

BettyBoop330 August 11, 2014

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