|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 37g||183%|
|Total Carbohydrate 133g||48%|
|Dietary Fiber 5g||18%|
|*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.|
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.
- 2 tablespoons butter
- 1 1/2 cups cremini mushrooms (sliced)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup milk
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1 1/2 pounds fish fillets
Pre-heat the oven to 350 F. Grease a 2-quart glass baking dish or spray it with nonstick cooking spray and set aside.
Melt the butter in a medium saucepan over medium heat; when it 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.
Add the flour, thyme, salt, and pepper to the saucepan and cook for 2 minutes. Add the milk and sour cream; cook and stir until the sauce is thickened and bubbly. Remove the saucepan from the heat and add the lemon juice and peel.
Place the fillets in the prepared baking dish and cover with sauce. 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.