Whitefish with herbed duxelles

Whitefish is mild tasting and fast cooking, perfect for a weeknight family dinner.
Recipe and photo provided by CanolaInfo.org
250 cal Serves 6
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Cooked fish topped with herbs on white plate with red sauce



  1. Step 1

    Preheat oven to 400 ⁰F (200 ⁰C).
  2. Step 2

    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.
  3. Step 3

    Remove saucepan from heat and add shallots, green onions, parsley, thyme, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
  4. Step 4

    Spread crushed tomatoes over a a lightly oiled 9x13 inch (22x33 cm) baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
  5. Step 5

    Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

Nutritional information

Per serving (1 of 6)

27 g
210 mg
702 mg
Total fat
7 g
Saturated fat
1 g
60 mg
17 g
2 g