Oven Roasted Haddock and Mushrooms

Fish remains somewhat of a mystery to me. While I love the fact that fresh fish is plentiful here in Boston I’m terrified to cook it myself! This is confirmed by the fact that in over a year and a half of cooking and posting over 140 recipes I’ve only made fish FOUR times. A grilled salmon, an experimental crab cake, lemon parsley fish cakes, and an acqua passa.

This is an embarrassment to my ancestors who were lobstermen. So, I’ve decided that I need to face my fears and learn to make more dishes with fish at the center. Please send me some simple tips or places to start! Anything and everything will be appreciated.

For this dish I used the best looking white fish at the store which was haddock this week. The mushrooms and green onions simmered on the stovetop in butter and then were poured onto the fish and all was baked together at 450 for 10 minutes. I served it with some roasted red peppers for a healthy and fresh dish.

This was a simple and straightforward meal. I have no excuses. I must keep learning. Send help!

*Posting this recipe to FiestaFriday.net hosted by Laurena @ Life Diet Health and Alex @ Turks Who Eat.*

Oven Roasted Haddock and Mushrooms

Servings: 3-4
Time: 10 prep + 15 cook = 25 minutes
Print

This flaky white fish and earthy mushrooms and onions pair perfectly with the tarragon, white wine, and butter sauce. A great weeknight oven meal!

Ingredients

1.25 pounds of haddock
3 cups of sliced mushrooms (washed)
3 green onions
2 Tablespoons butter
1/4 cup of white wine
1/2 cup of broth
Salt and pepper
Dried tarragon

Steps & Notes

Preheat the oven to 450
Wash the fish and pat dry. Cut into 4 pieces then sprinkle with salt and place in an oiled baking dish.
Melt 1 Tablespoon of the butter in a saucepan and saute the mushrooms and onions and a sprinkle of tarragon for about 5 minutes.
Pour the veggies over the fish and bake for 8-10 minutes (depending on thickness of fish)
As the fish bakes pour the white wine, stock, and remaining butter into the saucepan. Add salt, pepper, and a pinch of tarragon. Simmer for 10 minutes.
Remove the fish and pour the drippings into the pan sauce. Cook for 5 more minutes. Once the sauce has reduced a bit remove it from the heat then pour over the fish and enjoy!

Tags: Fish, Mushroom

7 comments

Rhonda Sittig · March 16, 2018 - 8:41 pm · Reply→

This does look delicious and so healthy. We’re trying to eat more fish. thanks!

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lynne hoareau · March 17, 2018 - 7:39 am · Reply→

This does sound divine !!! Thanks for sharing. 🙂

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Life Diet Health · March 18, 2018 - 7:35 pm · Reply→

Lol! With a dish this tasty I don’t think you need help but a very simple dish is: oil an ovenproof dish, layer with thinly sliced potatoes, onions and tomatoes, add white fish fillets, add salt, pepper, rosemary and garlic, cover fish with more tomatoes and onions, add a splash of olive oil & a splash of water, cover and bake on medium heat for 40-60 minutes. I’ll try your recipe out on my boys soon. Thanks for linking and sharing at Fiesta Friday this week!

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1. PantryPortfolio · March 21, 2018 - 4:28 pm · Reply→
  
  Wow – thank you for such a lovely note! I love your idea of layering a dish with thinly sliced potatoes. I will try that!
  
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  1. Life Diet Health · March 21, 2018 - 7:09 pm ·
    
    You’re welcome☺
    
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kathryninthekitchen · March 20, 2018 - 9:46 pm · Reply→

There are many simple, easy and tasty fish recipes – from simple pan fried, crumbed or naked, to steamed with ginger, shallot, garlic and soy, to baked ‘en papillote’ with sliced lemon, onion, tomato and seasoning…. go crazy & experiment.

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1. PantryPortfolio · March 21, 2018 - 4:26 pm · Reply→
  
  I love the idea of steaming with ginger, shallot, and soy! I will indeed experiment and appreciate your guidance and input!
  
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