Sautéed Fish with Savory Mushrooms. Or French style fish. Fish a la Francaise?
I can’t believe I haven’t posted this recipe before. It’s one of my favorite ways to make fish. I make it so often that I was sure that it was one of the first recipes I posted. So I was a little surprised when I didn’t find it in the seafood section.
Let’s fix that right now!
It takes only minutes to have a beautifully cooked piece of fish with savory mushrooms and a light wine sauce on your plate.
This is one of those deceptively simple dishes. It’s a bit of a take off on the traditional French fish dish Sole Meuniere. I’ve added mushrooms and capers but the basic idea is the same.
Here’s what you need:
Fish Fillets (Sole, Swai, Tilapia or other white flaky fish), Mushrooms, Shallot, Capers, Butter, White Wine, Salt & Pepper (not pictured).
Preheat the oven to a warm setting 175-200 degrees max. This is just to hold the fish and keep it warm while you make the sauce.
Because everything comes together very quickly in this dish and one of the fastest ways to ruin fish is to overcook it, be sure you have all of your ingredients ready to go before you begin cooking. Also be sure that whatever you decide to serve with the fish (rice, couscous, vegetables, salads, etc.) is ready to go as well. The fish should be the LAST thing that you cook.
Thinly slice 1 medium shallot and 6-8 mushrooms, about 1 cup. I’m using brown baby bella mushrooms because that’s what I had on hand. I usually use plain old white button mushrooms. Nothing fancy.
Season the fish on both sides with a little salt & pepper. I plan on 1 nice fillet per person. This recipe is EASILY expandable.
(I’m using up some various colored peppercorns so that’s why my seasoning looks a little funky.)
Melt 2 Tablespoons of butter in a large, non-stick skillet over medium high heat. When the butter becomes foamy, add the fish and sauté quickly until golden brown – only 2-3 minutes per side is needed.
The second side cooks even faster than the first. When both sides are golden brown, transfer the fish to a plate and place it in your warmed oven while you make the sauce.
Add 1-2 Tablespoons of butter to the same pan and add the sliced mushrooms and shallots. Sauté over medium high heat until the mushrooms have softened and wilted, about 4-5 minutes.
When the mushrooms have given off most of their liquid, add 1/2 cup of nice dry white wine. Use a spatula or wooden spoon to scrape up any bits from the bottom of the pan.
Bring the wine to a boil and then quickly cook the sauce 1-2 minutes until the wine is reduced by half.
Add 1 Tablespoon of drained capers and season the sauce with salt & pepper to taste.
Rescue your fish from the oven and top each piece with a generous spoonful of mushrooms and sauce.
You can pretty things up with a garnish of fresh parsley or chives or a section of juicy lemon for squeezing.
A little crusty French bread for sopping up that sauce would be welcome as well.
Once you’ve made this fish once, you’ll be able to produce this delicious dish, start to finish, in about 15 minutes tops.
It’s a sneaky little dish – no one but you needs to know how quick and easy it is!
Here’s the recipe: