Fish Fillets with Cream Sauce and Mushrooms
Elevate your weeknight dinners with this elegant yet effortless recipe for Fish Fillets with Cream Sauce and Mushrooms. Perfectly seared fish fillets, such as cod or tilapia, are paired with a velvety cream sauce infused with garlic, sautéed mushrooms, and a splash of dry white wine for a touch of sophistication. Brightened with a hint of lemon juice and fresh parsley, this dish is both comforting and refined. Ready in just 35 minutes, it’s ideal for busy evenings yet impressive enough for entertaining. Serve it over fluffy mashed potatoes, steamed rice, or alongside crisp seasonal vegetables for a restaurant-quality meal right at home. Keywords: fish fillets, cream sauce, mushrooms, quick dinner, seafood recipes.
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Recipe Information
Ingredients
- 4 pieces Fish fillets (e.g., cod, tilapia, or haddock)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Button mushrooms (sliced)
- 2 cloves Garlic (minced)
- 0.25 cup Dry white wine
- 1 cup Heavy cream
- 0.25 cup Chicken or fish stock
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
Instructions
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
Lightly dust the fillets with all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium heat. Add the fish fillets and sear them for 3-4 minutes per side, or until golden and opaque. Transfer the fish to a plate and cover loosely to keep warm.
In the same skillet, melt unsalted butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 4-5 minutes until softened and lightly browned.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Pour in the white wine and simmer for 1-2 minutes, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Stir in the heavy cream and chicken (or fish) stock. Lower the heat to medium-low and let it simmer for 3-4 minutes, or until the sauce thickens slightly.
Add the fresh parsley and lemon juice to the sauce. Taste and adjust seasoning with more salt or pepper if needed.
Return the fish fillets to the skillet, spooning some sauce over the top. Let the fish warm through in the sauce for 2 minutes.
Serve immediately, garnished with extra fresh parsley if desired. Pair with steamed vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1245 mg | 26% | |
*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.
