Fish Poached In Cider
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon butter, or more to taste
- ½cup sliced or minced shallots
- 1cup roughly chopped portobello or other mushrooms
- 1½pounds any white-fleshed fillet of fish, about 1 inch thick, in 1 or 2 pieces
- Salt and freshly ground black pepper to taste
- 1cup dry sparkling cider
Nutritional analysis per serving (4 servings)
221 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 35 grams protein; 641 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
Preheat the oven to 500 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper, and lay it in the center of the skillet. Pour the cider around the fish.
- Step 2
Bring to a boil on top of the stove, then transfer to the oven. Bake for about 8 minutes; it's highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done). Baste with the pan juices, and serve.
Private Notes
Comments
I didn't have mushrooms so used cauliflower instead. It was delicious.
Will this work with regular apple cider? Or does there need to be carbonation?
We made this tonight with thinly sliced leek in place of the shallot and it was quick, easy and delicious. Season the fish well. Green beans and lemon add color.
Used Prosecco since I had no sparkling cider. Delicious!
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