Baked Fish With Mushrooms and Ginger

Updated May 22, 2024

  • Total Time: 30 minutes

  • Rating

  • Comments: 73 comments read

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Ingredients

  • 4 firm, white-fleshed fish fillets (e.g., halibut, bass, or grouper), approximately 1½ pounds

  • Salt and freshly ground black pepper

  • 2 tablespoons neutral oil (e.g., grapeseed)

  • 1 pound shiitake mushrooms, stems discarded, caps thinly sliced

  • 2 tablespoons soy sauce

  • 1 teaspoon freshly grated ginger

  • Thinly slivered scallions, for garnish

  • Fresh cilantro sprigs, for garnish

Preparation

Step 1

Preheat the oven to 375°F (190°C). Arrange the fish fillets in a baking dish just large enough to hold them in a single layer. Season both sides with salt and freshly ground black pepper.

Step 2

Heat a large skillet over medium-high heat and add the neutral oil. Once the oil shimmers, add the shiitake mushrooms and sauté until lightly browned, approximately 5 minutes. Remove the skillet from heat. Stir in the soy sauce and freshly grated ginger until fully incorporated. Spoon the mushroom mixture evenly over the seasoned fish fillets.

Step 3

Bake uncovered until the fish flakes easily when probed with a fork, 20–25 minutes. Transfer the fish to individual serving dishes or a platter. Garnish with slivered scallions and cilantro sprigs. Be sure to spoon any gingery pan juices over each serving.

Private Notes

Comments

  • Delicious. Needed more than 2 T tamari (soy). Added garlic, sesame oil and a splash of rice vinegar. Put baby bok choy in to roast with fish. Served with black forbidden rice. Will make again.

  • Quick and Simple, delicious as is written, but I did add: 2 Tbsp. of Lillet (or dry vermouth) to the shitake in pan and finished off the dish with 1tsp. sesame oil and 1 tsp. chili garlic sauce tossed with slivered to top when plating.

  • Dried shiitake mushrooms can have a much stronger, pronounced flavor than fresh. In this situation I would suggest starting with 4–6 reconstituted dried shiitake and adding them to either brown or white mushrooms to make up the one pound. I wouldn’t want the dried shiitake to overpower the fish.

  • Planning to make this tonight. Any sides suggestions?

  • Added anise seed to season the fish and chanterelles. Really lovely, easy dish.

  • Can this be reheated

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