BAKED FISH WITH MUSHROOM WINE SAUCE

Baked Fish with Mushroom Wine Sauce image

This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.

Provided by Chris from Kansas

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons margarine
1 cup chopped mushroom
2 tablespoons lemon juice
1 clove garlic, minced
1 dash salt
1 dash pepper
10 ounces fish fillets
1/4 cup chopped scallion
1/4 cup dry vermouth or 1/4 cup other wine
1 tablespoon chopped fresh parsley (optional)

Steps:

Preheat oven to 400.
In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
Place fish in 1-qt.
casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
If desired, sprinkle with parsley just before serving.

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