Black Bass with Mushrooms
Elevate your dinner table with a sophisticated dish of Black Bass with Mushrooms, a recipe that perfectly balances elegance and earthy flavors. Tender, pan-seared black bass fillets with irresistibly crispy skin are paired with a luxurious, velvety mushroom sauce that features a medley of cremini, shiitake, and oyster mushrooms. Enhanced by the richness of butter, a touch of cream, and aromatic thyme, this dish is both comforting and refined. A splash of dry white wine adds a bright, sophisticated note, while a garnish of fresh parsley provides a fresh, vibrant finish. Ready in just 40 minutes, this restaurant-quality meal is perfect for special occasions or an indulgent weeknight treat. Serve hot and let the silky mushroom sauce complement the delicate flavor of the black bass for a truly memorable dining experience.
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Recipe Information
Ingredients
- 4 pieces black bass fillets (skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots (minced)
- 2 cloves garlic cloves (minced)
- 12 ounces assorted mushrooms (cremini, shiitake, oyster, thinly sliced)
- 0.5 cup dry white wine
- 0.5 cup chicken or vegetable stock
- 0.25 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Pat the black bass fillets dry with paper towels. Season both sides with salt and black pepper.
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the black bass fillets skin-side down. Cook for 4-5 minutes, pressing lightly to ensure even searing, until the skin is crispy and golden brown.
Flip the fillets and cook for an additional 2-3 minutes, until the flesh is opaque and flakes easily. Remove the fillets from the skillet and set aside on a plate; cover loosely with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Add the minced shallots and garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the mushrooms are tender and slightly browned.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the chicken or vegetable stock, heavy cream, and thyme leaves. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Add the remaining 1 tablespoon of butter to the sauce and stir until melted, adding richness and sheen to the sauce. Taste and adjust seasoning with additional salt and pepper, if needed.
Plate the black bass fillets on individual serving plates, then spoon the mushroom sauce generously over and around the fish.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 709 mg | 31% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
