Prep 10 mins
Cook 25 mins
Quick, tasty, and naturally low in salt. From my mom.
Make and share this Fish Fillets Valenciennes recipe from Food.com.
- 2 tablespoons margarine
- 1⁄3 cup finely chopped onion
- 2 cups sliced fresh white mushrooms
- 2 lbs flat white fish fillets, fresh or frozen (flounder, sole, tilapia, etc.)
- 2 tablespoons finely chopped parsley
- 2 tablespoons fresh lemon juice
- 1 teaspoon oregano
- 1⁄8 teaspoon fresh ground black pepper (to taste)
- In a wide skillet with lid cook the onion and mushrooms over medium heat in the margarine for about five minutes, stirring often.
- Reduce heat to low and place the fish fillets over the mushrooms in a single layer.
- Sprinkle the remaining ingredients over the fish.
- Cover the skillet and simmer gently for about 20 minutes (25 minutes if the fillets were frozen).
- Carefully transfer the fillets to a platter.
- If the sauce is watery, boil down rapidly. Otherwise, pour the mushrooms, onions, and juices over the fish and serve.
We loved it! Thank you again, MariaLuisa! I used frozen Flounder (but thawed) and we had our dinner by candlelight. I served your delicious fish with Original Cesar Cardini Caesar Salad, Basmati Rice, and Swedish Rye Bread. This was easy to make, and we will definitely have it again. It is in my fish cookbook. Thanks! Made for Fall PAC 2008.