Baked Grouper with Wild Mushrooms

By Debpeye

Ingredients

• 4 tablespoons oil plus 4 tablespoons extra-virgin olive oil
• 1/2 pound each chanterelle, portobello and oyster mushrooms, each in 1/4-inch slices
• 4 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 tablespoon thyme leaves
• 4 (5-ounce) pieces grouper fillet
• Salt and pepper
• 1 1/2 cups dry white wine
• 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup

Preparation

Step 1

Preheat the oven to 400 degrees F.
In a 12 to 14-inch frying pan, heat 4 tablespoons of oil until smoking. Add the mushrooms and garlic and saute 3 minutes.
Add the tomato paste and thyme, and wine, continue to cook about 10 minutes.
Remove the mixture from heat.
Season the fish well with salt and pepper.
Put into casserole dish and cover with mushroom mixture.
Bake at 400 degrees F for 20 minutes.
Remove from oven, sprinkle with parsley and serve.