When I think of mushrooms in Marsala sauce (delish!), fish isn’t the first thing that pops to mind. Veal or beef, maybe, but fish? As it turns out, Baked Fish Marsala with Mushrooms https://bit.ly/2a96J6y is a showstopper! #fish #simple #ovenfresh #marsala #tastethis #sweetwines #portabellini #yummyyyyyy #bakedfish #sabloggers #foodblognation #wowfood #mouthwateringfood #happyfridayfolks #warmingfood #pescatarianlife #foodiez #foodieblogger #freshmushroomswww.cookincanuck.com

Baked Fish Marsala with Mushrooms

Serves 4

 

Ingredients

4x170g firm white fish fillets

4tsp olive oil, divided

½tsp salt, divided

½tsp ground pepper, divided

340g Portabellini mushrooms, thinly sliced

3tbsp minced shallots

1 garlic clove, minced

1tbsp all-purpose flour

¾ cup chicken broth

¾ cup Marsala wine

3tbsp minced flat-leaf parsley

 

Method

1 Preheat the oven to 190°C. Line a baking sheet with foil and coat with cooking spray.

2 Place the fish fillets on the prepared baking sheet, rub with 1tsp olive oil and season with ¼tsp salt and ¼tsp pepper.

3 Bake until the fish is just cooked through, 10-12 minutes.

4 Heat 1tsp olive oil in a large nonstick skillet set over medium heat. Cook the mushrooms until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.

5 Heat 1tsp olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.

6 Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining ¼tsp of salt and pepper.

7 Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes. Garnish with parsley and serve.