White Fish with Herb Duxelles
Perfect for busy weekday dinners.
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Servings: 6 servings
Ingredients
- 8 oz package fresh mushrooms
- 1 shallot finely chopped
- 4 green onions chopped
- 2 Tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 3/4 cup dry bread crumbs
- 2 Tbsp canola oil
- 14 oz can low-sodium crushed tomatoes
- 1 Tbsp balsamic vinegar
- 1 1/2 lb white fish fillets about 4 oz/125 g each
Instructions
- Preheat oven to 400 ⁰F (200 ⁰C).
- In food processor, mince mushrooms until finely chopped. In large, dry saucepan, cook mushrooms over medium heat until moisture is gone and mushrooms are lightly browned, about 5 minutes.
- Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
- In a lightly oiled 9x13-inch (22x33-cm) baking pan, spread crushed tomatoes . Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
- Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.
Nutrition Facts
White Fish with Herb Duxelles
Serving Size
1 fish fillet
Amount per Serving
Calories
246
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Cholesterol
57
mg
19
%
Sodium
354
mg
15
%
Potassium
734
mg
21
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.