White Fish with Herb Duxelle

Sauteed fresh mushrooms and herbs create a delightful topping for baked fish fillets.

Recipe Ingredients:

1 (8-ounce) package fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
Salt and ground black pepper to taste
3/4 cup dry bread crumbs
2 tablespoons light olive oil
1 (14-ounce) can crushed tomatoes
1 tablespoon balsamic vinegar
1 1/2 pounds white fish fillets (ocean perch, red snapper, tilapia)

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. In a food processor, mince mushrooms until finely chopped. In a large, dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes.
3. Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and light olive oil. Mix well. Set this duxelle mixture aside.
4. Spread crushed tomatoes in a lightly oiled 13x9x2-inch baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets.
5. Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 240; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 55mg; Total Carbs: 17g; Fiber: 2g; Protein: 27g; Sodium: 350mg.