Fish Fillets With Mushroom Sauce

Earthy mushrooms are a wonderful ingredient to add to your meals, as they offer a lot of texture and flavor, and can transform a bland dinner into a succulent dish. Our fish fillets with mushroom sauce is a simple recipe that is ready in just 40 minutes, perfect for a quick and easy family meal. Pair your preferred white fish fillet with your favorite mushroom, as the flavors will combine well regardless of what you choose. Ideally, opt for fresh fish, not previously frozen, and organic mushrooms for a better and fresher flavor. In a pinch, frozen-thawed fillets will also work well. Serve this easy recipe with rice or a rice pilaf to soak up the wonderful sauce; a crisp and cool green salad, asparagus, or roasted green beans; and some dinner rolls or savory scones.

The combination of mushrooms, onion, and thyme with sour cream and lemon juice is a scrumptious sauce for the tender and flaky fish. Cremini, button, brown, shiitake, or chanterelle mushrooms will be perfect for the dish. Arctic char, red snapper, cod, orange roughy, or any mild white fish is a great option for the fish, but favor what's freshest in the market. Your fillets should look shiny and bright in color—skip dull and grayish pieces. You want wet pieces, not sticky fillets, as that is a sign of old fish. As for the 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, have fuzzy areas or any bluish discoloring.

Our sauce is also good over salmon or tuna steaks, chicken, beef roast, or sliced pork tenderloin. Any leftovers can be kept overnight, covered, in the refrigerator, and consumed within a day.