Fish Fillets With Cream Sauce and Mushrooms

READY IN: 35mins
Recipe by Kittencal@recipezazz

This recipe goes back years and I still make it often, you can use any meaty fish fillets for this, I have used cod and salmon steaks in the past, the garlic is optional but I add in it, the recipe is for four fillets but can be doubled :)

Top Review by Yellowbird

Made the recipe as written for our Christmas Eve celebration - we do the fish/meatless tradition. My husband and I particularly loved the sauce. I gave 4**** because I'm not a huge fan of fish with cheese. I think the recipe would be nice made with chicken, which I'll try soon. Thanks for a very nice company dish!

Ingredients Nutrition

Directions

  1. Set oven to broiler heat.
  2. Melt 1/4 cup butter in a large skillet over medium heat.
  3. Add in mushrooms; saute for about 7-8 minutes.
  4. Add in the garlic (if using) and saute for another 2 minutes.
  5. Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
  6. Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
  7. Season the sauce with salt and pepper.
  8. In another skillet melt 1/4 cup butter over medium heat.
  9. Season the fish fillets with salt and pepper.
  10. Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
  11. Transfer the fish to a broiler-proof baking dish.
  12. Spoon the sauce over the fillets.
  13. Sprinkle with Gruyere cheese over the top.
  14. Broil until the cheese melts (about 2 minutes).
  15. Delicious!

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