Pan-Roasted Fish with Mushroom Butter Sauce

By MichelleF

You could try baking the fish & see how that turns out. I haven’t tried it that way yet because Cole really likes this version.

Ingredients

• 2 – 4 fish fillets, such as tilapia, redfish, halibut, etc.
• Salt
• Pepper
• Cayenne pepper
• 2 TB olive oil
• 5 TB butter, divided
• 8 oz. sliced baby bella mushrooms
• ½ cup white wine
• 1 TB chopped parsley
• Lemon, optional

Preparation

Step 1

Season fish with salt, pepper, & cayenne; set aside. Heat olive oil & 1 TB butter in a heavy pan over medium-high heat. Add mushrooms & a pinch of salt. Sauté until golden brown, about 5 minutes. Transfer mushrooms to a bowl. Add fish to the pan. Cook until fish begins to flake, about 3-4 minutes per side. Add 1 TB oil as needed per batch. Transfer to a plate. Pour wine into the pan & bring to a boil to deglaze the pan while scraping the browned bits of food off the bottom. Reduce by half, about 1 to 2 minutes. Return mushrooms to the pan. Add the remaining butter & parsley. Stir constantly until the butter melts & starts to thicken a bit. Season with salt & pepper to taste. Spoon mushroom sauce over fish. Drizzle with lemon juice, if desired.