White Fish with Herb Duxelle
Courtesy of CanolaInfo 6 Servings • 10 MIn. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 1pkg. (8 oz.) fresh mushrooms |
| 1 shallot, finely chopped |
| 4 green onions, chopped |
| 2 Tbsp. chopped fresh parsley |
| 1 tsp. chopped fresh thyme |
| salt and pepper to taste |
| 3/4 c. dry breadcrumbs |
| 2 Tbsp. canola oil |
| 1 can (14 oz.) crushed tomatoes |
| 1 Tbsp. balsamic vinegar |
| 1-1/2 lb. white fish fillets (ocean perch, red snapper, branzino, tilapia) |
Directions:
1. Preheat oven to 400°F.
2. In a food processor, mince mushrooms until finely chopped. In a large, dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 min.
3. Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, breadcrumbs and canola oil. Mix well. Set this duxelle mixture aside.
4. Spread crushed tomatoes in a lightly oiled 9x13 in. baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets.
5. Bake for 15-20 min. until fish flakes easily with fork and mushroom mixture is lightly browned.
Nutrition:
Calories: 240; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 55mg; Total Carbs: 17g; Fiber: 2g; Protein: 27g; Sodium: 350mg;