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Baked Fish Marsala with Mushrooms

Serves 4



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.