Baked Fish with Mushroom and Herb Topping
A quick and elegant weeknight dinner: tender white fish fillets baked under a savory mushroom and herb topping with juicy diced tomatoes. Ready in about 20 minutes, this dish is light yet satisfying, perfect for a busy day.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 28g
Ingredients
- 4 filets white fish fillets
- 8 oz mushrooms, sliced
- 1 cup diced tomatoes
- 2 tbsp fresh parsley, chopped
- 2 tbsp butter
- 1 pinch salt and pepper
Instructions
- 1
Preheat oven to 400°F. Pat the 4 fish fillets dry and season both sides with salt and pepper.
- 2
In a skillet over medium heat, melt the 2 tbsp butter. Add the 8 oz sliced mushrooms and cook until golden and softened, about 5 minutes.
- 3
Stir in the 1 cup diced tomatoes and 2 tbsp chopped parsley. Cook for 2 minutes until heated through.
- 4
Place the seasoned fish fillets in a baking dish. Spoon the mushroom-tomato mixture evenly over the top.
- 5
Bake for 12-15 minutes, until the fish flakes easily with a fork and the topping is bubbling.
Tools you’ll need
- baking dish
- skillet
- knife
- cutting board
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