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Sea Bass With Sherry Vinegar Glaze And Mushroom Saute

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsB9, C, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Sea bass fillets - (4 to 5 oz ea)

  2. 1/4 cup 59ml Sherry wine vinegar

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1 tablespoon 15ml Butter

  6. 1/3 cup 20g / 0.7oz Chopped onion

  7. 1/3 cup 78ml Coarsely-grated peeled Granny Smith apple

  8. 6 oz 170g Fresh oyster mushrooms - cut 1" pieces

  9. 2 teaspoons 10ml Chopped fresh thyme

  10. 3 tablespoons 45ml Apple juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Place fish in 8- by 8- by 2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.

  2. Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; saute 6 minutes. Add mushrooms and thyme; saute until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.

  3. Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.

  4. This recipe yields 4 servings.

  5. Per serving: calories , 204; total fat, 6 g; saturated fat, 3 g; cholesterol, 72 mg.

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