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 #freshmushrooms
Baked Fish Marsala with Mushrooms
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
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.