Ingredients Jump to Instructions ↓

  1. 3 tablespoons unsalted butter

  2. 5 large shallots, thinly sliced

  3. 2 sprigs fresh thyme Kosher salt and freshly ground pepper

  4. 10 ounces white mushrooms, trimmed and quartered

  5. 4 6-ounce skin-on striped bass fillets (about 1 inch thick)

  6. 2 tablespoons extra-virgin olive oil

  7. 3/4 cup dry white wine

  8. 3/4 cup heavy cream Chopped fresh parsley or chives , for garnish

Instructions Jump to Ingredients ↑

  1. Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin -side down, and cook until the skin is crisp , 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper. Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley , if desired. Photograph by Antonis Achilleos


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