CHEESY MUSHROOM-FISH BAKE
Eat smart with our delightful Cheesy Mushroom-Fish Bake recipe. This zesty fish bake is made with mushrooms, shredded mozzarella cheese and fresh parsley.
Provided by My Food and Family
Categories Fish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Place frozen fish in 13x9-inch baking dish; drizzle with dressing.
- Bake 25 min. Top with mushrooms and cheese; bake 5 min. or until cheese is melted and fish flakes easily with fork.
- Sprinkle with parsley.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
HADDOCK BUBBLY BAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
- Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g
HADDOCK WITH MUSHROOMS
Another mild fish recipe that I got off the t.v. years ago, It took me a few tries to get the sauce just right--but it was worth the work!
Provided by Debra Schweikert
Categories Seafood
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees. In a large ovenproof skillet, heat olive oil and sauce shallots and garlic until soft (but not brown). Add mushrooms and sauce until they begin to soften.
- 2. Arrange the haddock on the mushrooms and shallots in a single layer. Season with salt and pepper, add wine, and place in oven, and bake about 8 minutes (or until the fish just turns opaque in the middle).
- 3. Transfer fish and mushrooms to a warm serving platter and cover to keep warm.
- 4. add vinegar to the skillet and cook rapidly over high heat until the liquid just coats the bottom. Swirl in the butter with a whisk and reduce the temperature, cooking gently until the sauce begins to thicken.
- 5. Stir in the parsley, season with salt and pepper, pour over the fish and serve.
SMOKED HADDOCK & WILD MUSHROOM TRAYBAKE
Comforting yet classy, this flavoursome fish bake really hits the spot on a chilly winter evening
Provided by Tom Kerridge
Categories Fish Course, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the potatoes in a large pan and cover with the chicken stock and 50ml water. Bring to the boil, then gently simmer for 8-10 mins until tender. Carefully remove with a slotted spoon and set aside, reserving the stock.
- Heat the oil in a frying pan and cook the onions for about 8 mins until golden brown. Spread them over a 26 x 5cm ovenproof dish and arrange the potatoes neatly on top. Season well and pour over the chicken stock. The stock should soak into the onions, leaving the potatoes dry.
- Spoon the crème fraîche over the potatoes in an even layer. Lay the haddock on top, then scatter over the mushrooms and butter, leaving some of the potatoes and onions visible. Cover with foil and put in the oven for 8 mins.
- Meanwhile, make the topping by mixing the lemon thyme, brioche breadcrumbs and Parmesan. Remove the foil from the fish and sprinkle over the crumb topping (making sure that some of the mushrooms are still visible). Return to the oven for 5 mins, then place under the grill for about 2 mins or until golden brown.
- To give the dish some acidity, lay the lemon segments in a roasting tin and char with a blowtorch, or char in a griddle pan over a high heat. Arrange on top of the golden crust and serve in the middle of the table with wilted spinach, if you like.
Nutrition Facts : Calories 899 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 45 grams protein, Sodium 3.9 milligram of sodium
HAM AND CHEESE STUFFED MUSHROOMS
Juicy field mushrooms stuffed with ham and mozzarella - a delicious light lunch that's ready in just 15 minutes. These mushrooms work well as a dinner party appetizer, as well as a quick main meal.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
- Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.
Nutrition Facts : Calories 179.3, Fat 12.8, SaturatedFat 5.2, Cholesterol 39.5, Sodium 609.8, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 13.9
MUSHROOM, CHEESE, AND HADDOCK BAKE
This recipe is quick and very tasty. It's also very adaptable - you can do just about anything with it.
Provided by erin
Categories Fish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Heat olive oil in a skillet over medium-high heat, then add green onions and mushrooms; cook and stir until tender, about 5 minutes. Season haddock with salt, pepper, garlic powder and dried chile pepper and place in the baking dish. Top with green onion and mushroom mixture, then dot with butter. Sprinkle parsley on top.
- Cover with foil and bake in the preheated oven for 15 minutes. Remove foil and top haddock with cheese and return baking dish to the oven. Continue baking until the fish flakes easily with a fork and the cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 428.1 calories, Carbohydrate 5.8 g, Cholesterol 178.6 mg, Fat 22 g, Fiber 1.4 g, Protein 51 g, SaturatedFat 12 g, Sodium 418.8 mg, Sugar 1.9 g
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