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Mushroom-Smothered Baked Fish
This is a guaranteed crowd-pleaser. Serve steamed asparagus and a sliced tomato and Vidalia onion salad to go with this rich, mushroomy fish dish.
  • 3 tablespoons olive oil
  • 8 ounces shiitake mushrooms, stems removed and caps thinly sliced
  • 8 ounces button mushrooms, thinly sliced
  • 6 slices firm-textured white sandwich bread, crumbled (3 cups)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 4 skinless, boneless halibut fillets (6 ounces each)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons light mayonnaise

1. Preheat oven to 375°F. In large skillet, heat 2 tablespoons of oil over medium heat. Add shiitake and button mushrooms and saute 5 to 7 minutes or until tender. Transfer to large bowl.

2. In a separate skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs and cook 3 minutes or until lightly toasted. Transfer to bowl with mushrooms. Add Parmesan and parsley and toss to combine.

3. Place fish in single layer in 7- x 11-inch glass baking dish. Sprinkle salt and pepper over fish. In small bowl stir together sour cream and mayonnaise. Brush mixture over fish. Spoon mushroom mixture over fish and bake 25 minutes or until fish flakes, and is just cooked through.


Nutritional Information
Per serving: 594 calories, 40g total fat, 8g saturated fat, 22g monounsaturated fat, 5.3g polyunsaturated fat, 1.9g dietary fiber, 32g protein, 25g carbohydrate, 85mg cholesterol, 974mg sodium.
Good source of: selenium, vitamin B12, vitamin B6.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
50