cateory: specialty
Baked Fish with Tomatoes and Mushrooms
Reviews: 198
Ingredients:
- 10 Small whole fish, about 12 oz (375 g) each
- to taste Salt
- to taste Pepper
- pinch Dried thyme
- 10 Parsley sprigs
- as needed Olive oil
- 8 oz Onion, small dice
- 1 oz Shallots, minced
- 8 oz Mushrooms, chopped
- 1 lb Tomato concassé
- 8 fl oz Dry white wine
How to make
Baked Fish with Tomatoes and Mushrooms
Baked Fish with Tomatoes and Mushrooms
- Scale and clean the fish but leave the heads on. Season the fish inside and out with salt and pepper, and put a small pinch of thyme and a sprig of parsley in the cavity of each.
- Select as many baking pans as necessary to just hold the fish in a single layer. Oil the pans with a little olive oil.
- Sauté the onions and shallots in a little olive oil for about 1 minute. Add the mushrooms and sauté lightly.
- Put the sautéed vegetables and the tomatoes in the bottoms of the baking pans.
- Put the fish in the pans. Oil the tops lightly. Pour in the wine.
- Bake at 400°F (200°C) until the fish is done. The time will vary but will average 15–20 minutes. Baste often with the liquid in the pan.
- Remove the fish and keep them warm until they are to be plated.
- Remove the vegetables from the pans with a slotted spoon and check for seasonings. Serve a spoonful of the vegetables with the fish, placing it under or alongside each fish.
- Strain, degrease, and reduce the cooking liquid slightly. Just before serving, moisten each portion with 1–2 tbsp (15–30) mL of the liquid.
Comments for
Baked Fish with Tomatoes and Mushrooms
Baked Fish with Tomatoes and Mushrooms
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