Striped Bass with Mushrooms

Name: Striped Bass with Mushrooms
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters dry white wine; 2 sprigs fresh thyme; 177 milliliters heavy cream; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 5 larges shallots, thinly sliced; 680 grams skin-on striped bass fillets (about 1 inch thick); 3 Tbsps unsalted butter; 283 grams white mushrooms, trimmed and quartered

Striped Bass with Mushrooms might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, primal, pescatarian, and דל פחמימות, recipe has 532 calories, 34g of protein, and 36g of fat per serving. Head to the store and pick up wine, skin-on striped bass fillets, heavy cream, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat the butter in a large skillet over medium heat.

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Butter

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Frying Pan

Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper.

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Salt And Pepper

Shallot

Thyme

Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.

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Mushrooms

Meanwhile, season the fish with salt and pepper.

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Salt And Pepper

Fish

Heat the oil in another large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate.

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Fish

Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes.

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Wine

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Wooden Spoon

Frying Pan

Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.

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Salt And Pepper

Cream

Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes.

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Cream Sauce