Prep 25 mins
Cook 10 mins
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 :)
- 1⁄2 cup butter, divided
- 1 lb button mushroom, sliced (can use more)
- 1 tablespoon fresh minced garlic (optional)
- 1⁄2 cup brandy or 1⁄2 cup cognac
- 1 cup crushed tomatoes
- 1 cup whipping cream (unwhipped)
- 2 teaspoons dried thyme
- 4 meaty fish fillets (I use cod)
- 1 1⁄4 cups gruyere cheese, grated (or to taste)
- Set oven to broiler heat.
- Melt 1/4 cup butter in a large skillet over medium heat.
- Add in mushrooms; saute for about 7-8 minutes.
- Add in the garlic (if using) and saute for another 2 minutes.
- Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
- Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
- Season the sauce with salt and pepper.
- In another skillet melt 1/4 cup butter over medium heat.
- Season the fish fillets with salt and pepper.
- Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
- Transfer the fish to a broiler-proof baking dish.
- Spoon the sauce over the fillets.
- Sprinkle with Gruyere cheese over the top.
- Broil until the cheese melts (about 2 minutes).
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!
We had this last night and it was very nice. Hubby was surprised by my choice as normally I don't like dishes that are heavy in tomatoes but this was good. We did make some changes though, halfed the mushrooms, used 8 teaspoons of fresh herbs (oregano, thyme and basil), tinned dice tomatoes. We also cooked the fish in ghee and halfed the butter for the mushrooms. This is on our to do again list and in my cookbook.