Baked Fish with Mushroom Wine Sauce

"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."
 
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Ready In:
20mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. Very tasty fish. I especially liked the mushrooms and lemon juice saute-great flavor! Nice presentation as well.
     
  3. 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.
     
  4. My husband and I loved this recipe. I doubled the mushrooms and sauteed onions along with them, and used chicken stock instead of wine but it was still delicious. My husband rarely comments on anything unless he really likes it and after one bite he asked what this recipe was called. That is always a good sign! Thanks for a great, simple to make meal!
     
  5. Just made this with some Cod...delicious! I substituted chicken stock for the vermouth/wine. Really was delicious
     
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Tweaks

  1. My husband and I loved this recipe. I doubled the mushrooms and sauteed onions along with them, and used chicken stock instead of wine but it was still delicious. My husband rarely comments on anything unless he really likes it and after one bite he asked what this recipe was called. That is always a good sign! Thanks for a great, simple to make meal!
     
  2. Just made this with some Cod...delicious! I substituted chicken stock for the vermouth/wine. Really was delicious
     
  3. This was so quick & easy to make & very tasty. Dressed up the nile perch fillets nicely. I used butter instead of margarine and also used dry white wine instead of dry vermouth. No parsley to garnish but it didn't need it. A winner!
     

RECIPE SUBMITTED BY

<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
 
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