Baked Fish With Mushrooms and Ginger
Updated May 22, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4firm, white-fleshed fish fillets, such as halibut, bass or grouper (about 1½ pounds)
- Salt and black pepper
- 2tablespoons neutral oil, such as grapeseed
- 1pound shiitake mushrooms, stems removed, caps cut in thin slices
- 2tablespoons soy sauce
- 1teaspoon grated ginger
- Thinly slivered scallions, for garnish
- A few cilantro sprigs, for garnish
Nutritional analysis per serving (4 servings)
262 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 35 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Lay the fillets in a baking dish just large enough to hold them. Season on both sides with salt and pepper.
- Step 2
Set a large skillet over medium-high heat and add oil. When oil looks wavy, add mushrooms and sauté until they take on a little color, about 5 minutes. Turn off heat. Add the soy sauce and ginger to the mushrooms, and stir well. Spoon mushrooms evenly over fish fillets.
- Step 3
Bake, uncovered, until the fillets flake easily when probed with a fork, about 20 to 25 minutes. Transfer fish to individual dishes or a serving platter. Sprinkle with scallions and cilantro sprigs. Be sure to spoon any gingery pan juices over each serving.
Private Notes
Comments
Delicious. Needed more than 2 T tamari (soy). Added garlic, sesame oil and a splash of rice vinegar. Put baby bok choy in to roast with fish. Served with black forbidden rice. Will make again.
Quick and Simple, delicious as is written, but I did add : 2 Tbsp. of Lillet ( or dry vermouth) to the shitake in pan and finished off the dish with 1tsp. sesame oil and 1 tsp. chili garlic sauce tossed with slivered to top when plating.
Dried shiitake mushrooms can have a much stronger, pronounced flavor than fresh. In this situation I would suggest starting with 4–6 reconstituted dried shiitake and adding them to either brown or white mushrooms to make up the one pound. I wouldn’t want the dried shiitake to overpower the fish.
Easy and delicious. As suggested, I increased the liquid for the sauce by doubling the soy sauce and adding a splash of rice vinegar. It was very good, but I found that the sauce overpowered the delicate tasting Halibut. I will make again, but may add sake rather than increased soy sauce. Or maybe I’ll replace the halibut with a more budget friendly cod.
Good but not great. Very mild, even with added jalapeño roasted with the fish, rice wine and black vinegar splashed on at the end.
Made w/Alaskan halibut, used garlic infused oil for sautéing the shiitake mushrooms and served on bed of steamed, white rice. Good flavors. Savory. Easy and quick. Will repeat.
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