Fish with Shiitakes
Delight your taste buds with this elegant Fish with Shiitakes recipe, a dish that brings together tender white fish fillets and earthy shiitake mushrooms in a luscious, aromatic sauce. Perfectly seared fish pairs beautifully with the umami-rich mushrooms, complemented by a fragrant blend of garlic, shallots, fresh thyme, and a splash of dry white wine. A squeeze of fresh lemon juice adds brightness, while a hint of chicken or vegetable stock creates a silky, flavorful sauce that’s perfect for spooning over each bite. Quick to prepare in just 35 minutes, this one-pan wonder is perfect for weeknight dinners yet sophisticated enough for entertaining. Serve it with steamed vegetables, fluffy rice, or creamy mashed potatoes for a refined yet comforting meal. Keywords: fish with shiitakes, shiitake mushroom recipes, easy fish dinners, one-pan fish recipes.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, halibut, or tilapia)
- 200 grams fresh shiitake mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pieces garlic cloves, minced
- 1 piece shallot, finely diced
- 120 milliliters dry white wine
- 120 milliliters low-sodium chicken or vegetable stock
- 1 teaspoon fresh thyme leaves
- 1 piece lemon, juiced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper. Set aside.
Clean the shiitake mushrooms, remove the stems, and slice the caps into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate, covering loosely with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and the unsalted butter. Once melted, add the minced garlic and diced shallot, and sauté for 1-2 minutes until fragrant and slightly softened.
Add the sliced shiitake mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to turn golden.
Deglaze the pan by pouring in the dry white wine. Let it simmer for 2-3 minutes until reduced by half.
Add the chicken or vegetable stock, fresh thyme leaves, and lemon juice. Stir well and let the sauce simmer for another 3-4 minutes to allow the flavors to meld.
Return the cooked fish fillets to the skillet, nestled in the mushroom sauce. Spoon some of the sauce over the fish and let it warm through for 1-2 minutes.
Garnish with chopped fresh parsley, if desired, and serve immediately with your choice of sides, such as rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 757 mg | 16% | |
*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.
