Ingredients

  • 1 teaspoon butter, or more to taste
  • ½ cup sliced or minced shallots
  • 1 cup roughly chopped portobello or other mushrooms
  • 1 ½ pounds any white-fleshed fillet of fish, about 1 inch thick, in 1 or 2 pieces
  • Salt and freshly ground black pepper to taste
  • 1 cup dry sparkling cider
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      219 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 35 grams protein; 87 milligrams cholesterol; 95 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat the oven to 500 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper, and lay it in the center of the skillet. Pour the cider around the fish.
  2. Bring to a boil on top of the stove, then transfer to the oven. Bake for about 8 minutes; it’s highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done). Baste with the pan juices, and serve.

20 minutes

Dining and Cooking