Fish Roasted with Shiitake Mushrooms
Packed with umami, shiitake mushrooms add a savory, meaty quality to simply roasted fish. Rather than rinsing the mushrooms, gently brush them with a soft brush or damp cloth. Remove and discard the stems before using. Try this recipe with salmon fillets, too.
- 1 3⁄4 lb. (875 g) skinless sea bass fillets
- 2 tsp. hot paprika
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 Tbs. dry white wine
- 3 garlic cloves, minced
- 3⁄4 lb. (375 g) shiitake mushrooms, brushed clean, stemmed and sliced
- 4 green onions, white and light green portions, thinly sliced on the diagonal
Preheat an oven to 400°F (200°C).
Rinse the fillets under cold running water and pat dry with paper towels. Sprinkle them with the paprika and salt and pepper.
Pour the oil and wine into a baking dish large enough to hold the fillets in a single layer. Scatter the garlic over the bottom of the dish and place the fillets, then the mushrooms, on top.
Roast for 15 minutes. Baste the mushrooms and fish with the pan juices. Continue to cook, basting once or twice, until the sea bass is opaque throughout when gently prodded with a fork, about 5 minutes longer. Garnish with the green onions and serve immediately, directly from the dish. Serves 4.
Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011).