Fillets of Sea Bass with Mushrooms

Name: Fillets of Sea Bass with Mushrooms
Yield: Makes 4 Main-Course Servings
Ingredients: 1 shallot, minced Salt; ½ cup dry white wine, if not using whole fish; 1 cup water; Two 1-pound whole Atlantic sea bass, striped bass, sole, flounder, fluke, skate, or blackfish or four 6- to 8-ounce fillets of the same fish, skin removed; ½ cup heavy cream; 2 tablespoons finely chopped fresh parsley; 8 cremini or cultivated white mushrooms, thinly sliced; Pepper

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Here, fillets of sea bass or another lean white fish are braised in white wine or in fish broth made with white wine, shallots, and mushrooms. The sauce is finished with a little cream and served around and over the fillets.

Ingredients

Two 1-pound whole Atlantic sea bass, striped bass, sole, flounder, fluke, skate, or blackfish or four 6- to 8-

Fish course
Pescatarian
Gluten-free

Method

If you are using whole fish, fillet the fish and put the bones—break the spine in two—and heads in a pot with the white wine, the water, and the shallot. Bring to a gentle simmer and simmer for 20 minutes. Strain through a fine-mesh sieve and discard the contents of the sieve.

Preheat the oven to