Baked Fish Marsala Recipe with Mushrooms
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 Servings
-
Calories
3151 kcal
-
Course
Main Course
-
Cuisine
Italian
Baked Fish Marsala Recipe with Mushrooms
Description
The recipe starts with seasoning halibut fillets with salt and pepper and a light rub of olive oil before baking until just cooked through. Meanwhile, cremini mushrooms are sautéed until their juices reduce and reabsorb, developing concentrated flavor and a rich texture. Aromatic shallots and garlic are cooked briefly before incorporating flour, which forms the base of the Marsala wine sauce when chicken broth and Marsala wine are added and simmered to thicken.
Once the sauce is ready, the cooked fish and mushrooms are returned to the pan to warm and absorb the sauce. This results in a gentle melding of flavors where the slightly sweet and fortified Marsala wine complements the earthiness of mushrooms and the mildness of halibut. The olive oil helps enrich the dish without overpowering its delicate components.
This preparation lends itself well as a main course served with simple sides like steamed vegetables, rice, or crusty bread to soak up the sauce. The moderate cooking times and straightforward techniques ensure the fish retains its tender texture while the sauce adds a nuanced, savory layer.
Ingredients
- 4 (6 oz. each) halibut fillets
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided, ground
- 4 teaspoons olive oil divided
- 12 ounces cremini mushroom thinly sliced
- 3 tablespoons shallot minced
- 1 garlic minced, clove
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- ¾ cup marsala wine
- 3 tablespoons parsley flat-leaf, minced
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and coat with cooking spray.
- Place the barramundi fillets on the prepared baking sheet, rub with 1 teaspoon olive oil and season with ¼ teaspoon and ¼ teaspoon pepper.
- Bake until the fish is just cooked through, 10 to 12 minutes.
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Cook the mushrooms until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.
- Heat 1 teaspoons olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.
- Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining ¼ teaspoon of salt and pepper.
- Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.
- Garnish with parsley and serve.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3151 kcal
% Daily Value*
| Serving | 1Fillet + ¼ of Mushroom Sauce | |
| Calories | 315.1kcal | 16% |
| Carbohydrates | 10.6g | 4% |
| Protein | 37.6g | 75% |
| Fat | 12.3g | 19% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 98.4mg | 33% |
| Sodium | 663mg | 28% |
| Fiber | 1.1g | 4% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
