Whitefish with herbed duxelles

Whitefish is mild tasting and fast cooking, perfect for a weeknight family dinner
Cooked fish topped with herbs on white plate with red sauce
6 servings / 40 min

Prep 15 min / Cook 25 min

  • 1 package (8oz/225g) fresh mushrooms  
  • 1 shallot, finely chopped  
  • 4 green onions, chopped
  • 2 tbsp (30 mL) fresh parsley, chopped
  • 1 tsp (5 mL) fresh thyme, chopped
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (175 mL) dry bread crumbs
  • 2 tbsp (30 mL) canola oil
  • 1 can (14oz/398 mL) low-sodium crushed tomatoes
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 1/2 lb (750 g) white fish fillets, such as halibut, haddock or tilapia about 4 oz/125 g each  
  1. Preheat oven to 400 F (200 C).
  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. Remove saucepan from heat and add shallots, green onions, parsley, thyme, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
  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. Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned. 
Nutritional info per serving (1 of 6) 
  • Calories 250
  • Protein 27 g
  • Total Fat 7 g
    Saturated Fat 1 g
    Cholesterol 60 mg
  • Carbohydrates 17 g
    Fibre 2 g
  • Sodium 210 mg
  • Potassium 702 mg

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