This fish recipe is a great-tasting flare on an old classic!
15 minutes preparation + 15 minutes cooking
- 1 tsp. butter, or more
- 1/2 C. shallots, sliced or minced
- 1 C. portobello mushroom, roughly chopped
- 1 1/2 lbs any white-fleshed fillet of fish, such as cod or red snapper
- salt and pepper to taste
- 1 C. dry sparkling cider
Preheat oven to 500 degrees. Smear the bottom of an overproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper to taste and lay it in the center of the skillet. Pour the cider around the fish.
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. Baste with the pan juices and serve.