Baked Fish With Mushrooms and Ginger

Baked Fish With Mushrooms and Ginger

A firm, white-fleshed fish like halibut, bass or grouper makes a neutral backdrop for a zesty, savory topping of stir-fried mushroom. Any type of mushroom will work, but shiitake are especially nice. Serve with steamed rice.
David Malosh for The New York Times. Food Stylist: Simon Andrews

Baked Fish With Mushrooms and Ginger Recipe

By https://cooking.nytimes.com/author/david-tanis
Cook time: 30
Servings: 4

Ingredients

  • 4 firm, white-fleshed fish fillets, such as halibut, bass or grouper (about 1½ pounds)
  • Salt and black pepper
  • 2 tablespoons neutral oil, such as grapeseed
  • 1 pound shiitake mushrooms, stems removed, caps cut in thin slices
  • 2 tablespoons soy sauce
  • 1 teaspoon grated ginger
  • Thinly slivered scallions, for garnish
  • A few cilantro sprigs, for garnish

Instructions

  • Heat the oven to 375 degrees. Lay the fillets in a baking dish just large enough to hold them. Season on both sides with salt and pepper.
  • Set a large skillet over medium-high heat and add oil. When oil looks wavy, add mushrooms and sauté until they take on a little color, about 5 minutes. Turn off heat. Add the soy sauce and ginger to the mushrooms, and stir well. Spoon mushrooms evenly over fish fillets.
  • Bake, uncovered, until the fillets flake easily when probed with a fork, about 20 to 25 minutes. Transfer fish to individual dishes or a serving platter. Sprinkle with scallions and cilantro sprigs. Be sure to spoon any gingery pan juices over each serving.

Notes

A firm, white-fleshed fish like halibut, bass or grouper makes a neutral backdrop for a zesty, savory topping of stir-fried mushroom. Any type of mushroom will work, but shiitake are especially nice. Serve with steamed rice.
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