Fish Fillets With Mushroom Sauce

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 12/07/20
Fish Fillets With Mushroom Sauce

The Spruce / Maxwell Cozzi
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
988 Calories
48g Fat
133g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 988
% Daily Value*
Total Fat 48g 61%
Saturated Fat 37g 183%
Cholesterol 50mg 17%
Sodium 499mg 22%
Total Carbohydrate 133g 48%
Dietary Fiber 5g 18%
Protein 13g
Calcium 332mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This mushroom sauce, paired with white fish fillets, is a simple recipe that is ready in minutes— perfect for an easy and quick family meal. The combination of mushrooms, onion, and thyme with sour cream and lemon juice is a scrumptious sauce for the tender and flaky fish.

You can use any type of mushroom you'd like in this recipe, including cremini, button, and brown mushrooms; shiitake, or chanterelles. When you buy mushrooms, look for the ones with tightly closed gills (the underside of the mushroom cap) and smooth, unblemished caps. The stem should be tightly attached to the cap, and the mushrooms should not be damp or soft.

You can choose any type of fish fillet as well, such as arctic char, red snapper, cod, orange roughy, or any mild white fish. The sauce is also good over salmon or tuna, or try it over chicken or sliced pork tenderloin for a change of pace.

Serve this easy recipe with some hot cooked rice or a rice pilaf to soak up the wonderful sauce, a crisp and cool green salad, some dinner rolls or savory scones, and some vegetables such as steamed asparagus or roasted green beans.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Fish Fillets With Mushroom Sauce ingredients

    The Spruce / Maxwell Cozzi

  2. Pre-heat the oven to 350 F. Grease a 2-quart glass baking dish or spray it with nonstick cooking spray and set aside.

    greased baking dish

    The Spruce / Maxwell Cozzi

  3. Melt the butter in a medium saucepan over medium heat.

    butter in a saucepan

    The Spruce / Maxwell Cozzi

  4. When the butter starts to sizzle a bit add the mushrooms, onion, and garlic. Then cook until the vegetables are tender and the liquid evaporates, about 10 minutes, stirring frequently to prevent burning.

    mushrooms, onions and garlic in a saucepan

    The Spruce / Maxwell Cozzi

  5. Add the flour, thyme, salt, and pepper to the saucepan and cook for 2 minutes.

    flour, thyme, salt, and pepper added to the mushroom mixture in the saucepan

    The Spruce / Maxwell Cozzi

  6. Add the milk and sour cream; cook and stir until the sauce is thickened and bubbly.

    milk added to the mushroom gravy in the saucepan

    The Spruce / Maxwell Cozzi

  7. Remove the saucepan from the heat and add the lemon juice and zest.

    lemon zest added to the mushroom gravy in the saucepan

    The Spruce / Maxwell Cozzi

  8. Place the fillets in the prepared baking dish and cover with sauce.

    fish fillet with mushroom gravy on top in a baking dish

    The Spruce / Maxwell Cozzi

  9. Bake for 15 to 20 minutes or until the fish is cooked to at least 145 F and flakes easily when tested with a fork.

    baked Fish Fillets With Mushroom Sauce in a baking dish

    The Spruce / Maxwell Cozzi