Fish Fillets In Cream Of Mushroom Food

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FISH FILLETS IN CREAM OF MUSHROOM



Fish Fillets in Cream of Mushroom image

Lent is almost here, so we've started planning the menu for the next few days. Fortunately, I love all types of fish and it can always be found in my Holy Week recipes. I prefer to buy fresh fish, but I usually have frozen fillets ready for days when I'm too busy and want to prepare simple dishes on a budget. One of those recipes is this fish with mushrooms that with just a few ingredients results in a meal that's delicious, economical and sin-free. For this dish, I like to use Pollock, but you can use any quality white fish you like. To save time and money, I like to use Progresso™ creamy mushroom.

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 5

2 fillets of white fish
Salt and pepper, to season
Olive oil
1 can of Progresso™ creamy mushroom soup
1 garlic clove, minced

Steps:

  • Season the fish with salt and pepper. Add the oil to a hot pan and set the fish to brown, be sure they don't stick or burn.
  • Add the Progresso™ cream to a pot over medium heat with the minced garlic and let cook for 5 minutes.
  • Add the cream to the pan with the fish until the fillets are covered and lower the heat. Serve.

Nutrition Facts : ServingSize 1 Serving

FISH FILLETS WITH MUSHROOM-LEMON SAUCE



Fish Fillets With Mushroom-Lemon Sauce image

Make and share this Fish Fillets With Mushroom-Lemon Sauce recipe from Food.com.

Provided by breezermom

Categories     Very Low Carbs

Time 32m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 lb fresh mushrooms, sliced
4 -6 green onions, chopped
1/4 cup butter, melted
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon fresh parsley, chopped (half the amount if using dried)
1 teaspoon salt
1 teaspoon lemon rind, grated
1/8 teaspoon pepper
24 ounces fish fillets (6 4-oz fillets of tilapia, snapper, grouper, orange roughy)

Steps:

  • Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.
  • Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
  • Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets).
  • Serve the fish topped with the sauce.

FISH FLORENTINE



Fish Florentine image

A fish florentine recipe with spinach and cream of mushroom soup. Use haddock, cod, or similar fish fillets in this quick and easy fish bake.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 4

Number Of Ingredients 6

1 bag (12 to 16 ounces) chopped frozen spinach, thawed
1 1/2 pounds haddock or cod fillets
salt and pepper
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup soft bread crumbs
2 tablespoons melted butter

Steps:

  • Gather the ingredients.
  • Grease a 2-quart baking dish. Preheat oven to 375 F.
  • Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
  • Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
  • Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
  • Serve and enjoy.

Nutrition Facts : Calories 478 kcal, Carbohydrate 34 g, Cholesterol 115 mg, Fiber 6 g, Protein 51 g, SaturatedFat 6 g, Sodium 1122 mg, Sugar 7 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g

HADDOCK GRATIN WITH MUSHROOM CREAM SAUCE



Haddock Gratin With Mushroom Cream Sauce image

A creamy mushroom sauce and buttered breadcrumbs top this baked haddock gratin. Add a little cheese to the top just before it's done baking.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch

Time 45m

Yield 4

Number Of Ingredients 13

1 1/2 pounds haddock fillets, cut into large chunks
Herb seasoning blend, to taste, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
4 tablespoons (2 ounces) unsalted butter, divided
1 small clove garlic, finely minced
1/2 cup mushrooms, thinly sliced
3 tablespoons all-purpose flour
2 tablespoons sherry
1 1/2 cups half-and-half , or light cream
1 dash paprika
1/4 cup bread crumbs , plain or garlic-flavored
Grated or shredded cheese, optional

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F / 190 C / Gas 5. Sprinkle fish pieces lightly with salt, pepper, and dried herb blend. Arrange the fillets in a shallow baking dish or individual au gratin dishes or ramekins.
  • In a saucepan, melt 3 tablespoons butter over medium-low heat. Add garlic and mushrooms; slowly saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter. Continue cooking, stirring, for 2 minutes.
  • Gradually stir the cream into the flour mixture. Stir in sherry. Continue cooking and stirring until thickened. Add salt, pepper, and paprika, to taste. Spoon over the haddock
  • Melt the remaining 1 tablespoon butter over low heat; add bread crumbs and stir to combine thoroughly. Sprinkle bread crumbs over haddock and sauce. Bake in the preheated oven for about 25 minutes, or until fish flakes easily with a fork.
  • If desired, sprinkle with a little shredded or grated cheese and continue baking for 2 to 4 minutes longer to melt cheese.

Nutrition Facts : Calories 487 kcal, Carbohydrate 14 g, Cholesterol 196 mg, Fiber 1 g, Protein 39 g, SaturatedFat 17 g, Sodium 685 mg, Sugar 4 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

FISH FILLETS WITH MUSHROOM SAUCE



Fish Fillets With Mushroom Sauce image

This creamy, decadent mushroom sauce is an easy, elegant recipe using onions, garlic, sour cream, and lemon juice. Use it on fish or any other white meat.

Provided by Linda Larsen

Categories     Dinner     Entree     Lunch

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 1/2 cups fresh cremini mushrooms, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
1/2 cup sour cream
2 tablespoons lemon juice
1 teaspoon lemon zest, grated
1 1/2 pounds fish fillets

Steps:

  • Enjoy.

Nutrition Facts : Calories 361 kcal, Carbohydrate 12 g, Cholesterol 197 mg, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, Sodium 545 mg, Sugar 6 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

PAN-FRIED FISH WITH BACON-MUSHROOM SAUCE



Pan-Fried Fish With Bacon-Mushroom Sauce image

This easy-to-fix recipe is from the Australian Women's Weekly *Best Seafood Recipes* cookbook & turns whatever variety of white fish fillets you choose into a company-worthy taste treat. The sauce is the *STAR* here & can be made several hrs in advance, but the fish fillets are best cooked just prior to serving. *Enjoy*

Provided by twissis

Categories     < 30 Mins

Time 20m

Yield 4 Fish Fillets W/Sauce, 4 serving(s)

Number Of Ingredients 10

4 slices bacon (chopped)
1 medium onion (chopped)
3/4 cup heavy cream
2 green onions (chopped)
2 teaspoons cornstarch
1 tablespoon water
4 ounces button mushrooms (sml size & sliced thinly)
4 large white fish fillets
1/4 cup flour
1/4 cup butter

Steps:

  • For Bacon-Mushroom Sauce:.
  • Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
  • Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
  • Add mushrooms, simmer for 1 min & set aside.
  • For Fish Fillets:.
  • Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
  • Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
  • To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
  • NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.

Nutrition Facts : Calories 428.7, Fat 33, SaturatedFat 19, Cholesterol 158.7, Sodium 255.3, Carbohydrate 12.6, Fiber 1.2, Sugar 2, Protein 21

FILLET BUBBLY BAKE



Fillet Bubbly Bake image

My first job was as a stenographer for the N.S. Fish Packers Association and at the time they were promoting using frozen fish fillets in meals. They gave away free fish recipes on laminated cards to anyone that requested them by mail. Here is one that I use over & over again as it is quick, easy and tastes really good.

Provided by Nova Scotia Cook

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb frozen fish fillet (I use haddock)
1 (10 ounce) can cream of mushroom soup
2 tablespoons chopped onions
1 tablespoon lemon juice
1/2 cup grated cheese
3 tablespoons water

Steps:

  • Cut the frozen fillets in four portions.
  • Place in a shallow greased casserole.
  • Mix the mushroom soup, onion, lemon juice and water and pour over the fillets.
  • Top with grated cheese (I sometimes use a bit more than 1/2 cup).
  • Bake in hot over (450 degrees) for 20 minutes or until done.

Nutrition Facts : Calories 228.8, Fat 8.6, SaturatedFat 3.3, Cholesterol 71.4, Sodium 723, Carbohydrate 6.7, Fiber 0.1, Sugar 1.3, Protein 29.9

HADDOCK BUBBLY BAKE



Haddock Bubbly Bake image

This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.

Provided by Susan

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 5

2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  • Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g

FISH FILLETS WITH CREAM SAUCE AND MUSHROOMS



Fish Fillets With Cream Sauce and Mushrooms image

This recipe goes back years and I still make it often, you can use any meaty fish fillets for this, I have used cod and salmon steaks in the past, the garlic is optional but I add in it, the recipe is for four fillets but can be doubled :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup butter, divided
1 lb button mushroom, sliced (can use more)
1 tablespoon fresh minced garlic (optional)
1/2 cup brandy or 1/2 cup cognac
1 cup crushed tomatoes
1 cup whipping cream (unwhipped)
2 teaspoons dried thyme
4 meaty fish fillets (I use cod)
1 1/4 cups gruyere cheese, grated (or to taste)

Steps:

  • Set oven to broiler heat.
  • Melt 1/4 cup butter in a large skillet over medium heat.
  • Add in mushrooms; saute for about 7-8 minutes.
  • Add in the garlic (if using) and saute for another 2 minutes.
  • Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
  • Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
  • Season the sauce with salt and pepper.
  • In another skillet melt 1/4 cup butter over medium heat.
  • Season the fish fillets with salt and pepper.
  • Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
  • Transfer the fish to a broiler-proof baking dish.
  • Spoon the sauce over the fillets.
  • Sprinkle with Gruyere cheese over the top.
  • Broil until the cheese melts (about 2 minutes).
  • Delicious!

Nutrition Facts : Calories 1726.1, Fat 116.1, SaturatedFat 70.1, Cholesterol 557.3, Sodium 1175.6, Carbohydrate 20.2, Fiber 4.6, Sugar 9, Protein 113.4

SOUR CREAM FISH FILLETS



Sour Cream Fish Fillets image

Make and share this Sour Cream Fish Fillets recipe from Food.com.

Provided by Lavender Lynn

Categories     Hungarian

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb fish fillet
6 ounces fresh mushrooms, sliced
1/2 cup onion, chopped
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon salt
1/8 teaspoon pepper
2/3 cup sour cream
4 tablespoons parmesan cheese, grated
3 tablespoons dry breadcrumbs
paprika
parsley

Steps:

  • If fish fillets are large, cut into serving pcs.
  • Pat fish dry.
  • Arrange in ungreased 12 x 7&1/2in baking dish.
  • Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 minutes.
  • Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
  • Mix sour cream and cheese.
  • Spread over mushroom mixture.
  • Sprinkle with bread crumbs.
  • Bake ucovered at 350 degrees F until fish flakes easily with fork, 25 to 30 minutes.
  • Sprinkle with paprika and parsley.

Nutrition Facts : Calories 278.1, Fat 13.3, SaturatedFat 7.4, Cholesterol 94.3, Sodium 551.7, Carbohydrate 8.3, Fiber 1, Sugar 3.5, Protein 30.9

CATFISH FILLETS WITH MUSHROOM CREAM SAUCE



Catfish Fillets With Mushroom Cream Sauce image

This is a company worthy recipe! Tons of taste and smacking lips. Any firm white fish will work here. Haddok,Cod Talapia, Scrod,Orange Roughy etc.

Provided by Koechin Chef

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 catfish fillets
1/4 cup butter, melted
1/4 cup extra virgin olive oil
1 lb mushroom, sliced
2 garlic cloves, minced
1/2 cup brandy or 1/2 cup Bourbon
1 cup crushed tomatoes
1 cup heavy cream
1 teaspoon dried thyme
1 1/4 cups gruyere or 1 1/4 cups swiss cheese, grated

Steps:

  • Set oven to broil.
  • Salt and pepper fish on both sides. Set aside.
  • Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
  • Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
  • Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
  • Add salt and pepper to taste. (remember the fish is already salted and peppered).
  • In another skillet heat the remaining butter/oil mixture.
  • Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
  • Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).

Nutrition Facts : Calories 907.6, Fat 70.5, SaturatedFat 32.1, Cholesterol 223.9, Sodium 450.3, Carbohydrate 10.4, Fiber 2.2, Sugar 4.5, Protein 40.3

OVEN-ROASTED FISH AND MUSHROOMS



Oven-Roasted Fish and Mushrooms image

Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

2 pounds cremini or shiitake mushrooms (trimmed), halved if large
4 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus 4 whole sprigs
Coarse salt and ground pepper
4 firm white-fleshed fish fillets, such as striped bass or cod (6 ounces each)
1/2 cup packed fresh parsley leaves
1 tablespoon fresh lemon juice, plus lemon wedges for serving

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
  • Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Nutrition Facts : Calories 391 g, Fat 20 g, Fiber 2 g, Protein 35 g

BAKED FISH CASSEROLE



Baked Fish Casserole image

Need a change from boring, basic fish? My family loves this recipe. I have been told it is "to die for". I have made it several times (changing the type of fish fillets). My favorites are salmon and walleye. 2 lbs of fillets is an estimate. You will need enough fish to line the bottom of a 9 by 13 cake pan.

Provided by Jill L. Margaritta

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs salmon or 2 lbs walleyed pike fillet
1/2 large sweet onion, sliced thin
1 1/2 cups fresh mushrooms, sliced
2 tablespoons butter
1 (8 ounce) can crab
1 (8 ounce) can cream of mushroom soup
1/2 cup swiss cheese
1/2 cup cheddar cheese
2 pinches dry basil
salt
pepper
garlic powder
Lawry's Seasoned Salt
1/4 cup milk or 1/4 cup white wine
25 Ritz crackers, crushed
2 tablespoons parmesan cheese, grated

Steps:

  • Sautee onions and mushrooms in butter.
  • Add some Lawry's Seasoning Salt.
  • Sautee until onions are tender and transparent.
  • Add the soup, cheeses, salt & pepper to taste, Lawry's Seasoning to taste, garlic powder to taste, basil, crab, milk or wine.
  • Simmer until creamy.
  • Line fish in a single layer in a greased 9 by 13 pan.
  • Sprinkle some salt on the fish.
  • Pour cheese mixture over the fish.
  • Sprinkle enough crushed crackers to cover the sauce.
  • Top off by sprinkling grated parmesean cheese over the top.
  • Bake uncovered in a 350 degree oven for 30 to 40 minutes(or until fish flakes with a fork).
  • Serve immediately.

Nutrition Facts : Calories 651.7, Fat 31.9, SaturatedFat 12.7, Cholesterol 198.1, Sodium 1042.3, Carbohydrate 21.6, Fiber 0.9, Sugar 4, Protein 67.1

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