Striped Bass with Mushrooms

Name: Striped Bass with Mushrooms
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 5 large shallots, thinly sliced; 2 sprigs fresh thyme; Kosher salt and freshly ground pepper; 10 ounces white mushrooms, trimmed and quartered; 4 6-ounce skin-on striped bass fillets (about 1 inch thick); 2 tablespoons extra-virgin olive oil; 3/4 cup dry white wine; 3/4 cup heavy cream; Chopped fresh parsley or chives, for garnish (optional)

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 4 servings

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Ingredients

3 tablespoons unsalted butter

5 large shallots, thinly sliced

2 sprigs fresh thyme

Kosher salt and freshly ground pepper

10 ounces white mushrooms, trimmed and quartered

4 6-ounce skin-on striped bass fillets (about 1 inch thick)

2 tablespoons extra-virgin olive oil

3/4 cup dry white wine

3/4 cup heavy cream

Chopped fresh parsley or chives, for garnish (optional)

Directions

Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.
Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. 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. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
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. Garnish with parsley, if desired.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine