BAKED ORANGE ROUGHY w/MUSHROOMS & CREAM

By BobD

Ingredients

• 2 SERVINGS
• 4 tablespoons (1/2 stick) butter
• 1/2 pound mushrooms, sliced
• 1/4 cup Cognac or brandy
• 1/2 cup canned crushed tomatoes with added puree
• 1/2 cup whipping cream
• 2 teaspoons minced fresh thyme or 1 teaspoon dried
• 2 7-to 8-ounce orange roughy fillets
• 1/2 cup grated Gruyere cheese

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Preheat broiler.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat.

Add mushrooms; saute until golden, about 7 minutes.

Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium.

Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes.

Season with salt and pepper.

Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat.

Season fish with salt and pepper.

Add fish to skillet; saute until just cooked through, about 3 minutes per side.

Transfer fish to broiler-proof baking dish.

Spoon sauce over. Sprinkle cheese over.

Broil until cheese melts, about 2 minutes.