Fish Fillets With Mushroom Lemon Sauce Recipes

Steps:

• Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.
• Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
• Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets).
• Serve the fish topped with the sauce.

Steps:

• Heat the olive oil in a sauce pan, add the butter and stir until melted.
• Add the flour, and stir until a paste has formed.
• Add all the wine and lemon juice, followed by 3/4 of the chicken broth. Add the mushrooms. Then Bring to a simmer, and if the sauce is too thick, slowly add the rest of the broth.

Steps:

• Marinate fish fillets for at least 1 hour. Drain.
• Grease the non-stick frying pan with the cooking spray.
• Heat and grill the fish fillet until lightly brown, turn and grill the other side. (To avoid sticking, spray the pan again when turning over the fishes). Continue grilling until done. Transfer to a dish and set aside.
• Combine all the remaining ingredients except the green onions.
• Heat the mixture in a skillet for 1 minute. Stir in the green onions. Turn off the heat.
• Pour the mixture over the grilled fishes and serve.

Steps:

• Place frozen fillets in shallow buttered baking dish.
• In saucepan, combine remaining ingredients and simmer 10 minutes; pour over fillets.
• Top with 1 cup buttered breadcrumbs which have been lightly seasoned with poultry seasoning (or 1 cup prepared stuffing mix.).
• Dot with butter and bake for 45 minutes at 375 degrees.
• This may easily be halved.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
• Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

Steps:

• Set oven to broiler heat.
• Melt 1/4 cup butter in a large skillet over medium heat.
• Add in mushrooms; saute for about 7-8 minutes.
• Add in the garlic (if using) and saute for another 2 minutes.
• Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
• Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
• Season the sauce with salt and pepper.
• In another skillet melt 1/4 cup butter over medium heat.
• Season the fish fillets with salt and pepper.
• Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
• Transfer the fish to a broiler-proof baking dish.
• Spoon the sauce over the fillets.
• Sprinkle with Gruyere cheese over the top.
• Broil until the cheese melts (about 2 minutes).
• Delicious!