Bass With Mushrooms

Bass With Mushrooms
Bass With Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    TBS unsalted butter

  • 5

    large shallots, thinly sliced

  • 2

    sprigs fresh thyme

  • Kosher salt and freshly ground pepper

  • 10

    ozs white mushrooms, trimmed and quartered

  • 4

    6-oz skin-on striped bass fillets (about 1" thick)

  • 2

    TBS extra-virgin olive oil

  • 3/4

    cup dry white wine

  • 3/4

    cup heavy cream

  • chopped fresh parsley or chives

Directions

1. Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent about 7 minutes; season with salt/pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. 2. Meanwhile, season the fish with salt/pepper. Heat the oil in another large skillet over medium-high heat. Add the fish,, skin side down and cook until the skin is crisp, 3-4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2-3 minutes. Add the cream and simmer to thicken slightly, 2-3 minutes. Season with salt/pepper. 3. Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5-7 minutes. Garnish with parsley, if desired.

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