A slight change in plans: Simple Baked Fish with Mushrooms and Onions

Instead of a healthy fish dinner on Wednesday night, I went to happy hour and ate fried shrimp. They were delicious. Je ne regrette rien.

But this meant we had Thursday to redeem ourselves! Bluegrass was postponed until Friday, football was cancelled, and so we had the evening to ourselves to make supper. My mom gave me this recipe to try out – it’s super simple and super delicious. We tried it with Whitefish, which is a Great Lakes fish, but you could use any flaky white fish for this recipe, such as cod, halibut, tilapia or hake. We served this with sauteed kale and pilaf! (Does this make up for pizza night?)

Baked Fish with Mushrooms and Onions

  • 1lb fish
  • 1 large onion – sliced thinly
  • 10 oz sliced mushrooms
  • 2 Tbs olive oil
  • 1Tbs butter
  • Salt and pepper to taste
  • Parsley and/or lemon juice

1. Preheat oven to 400 F

2. Sprinkle bottom of pan (my mom recommends an all clad pan with 1.5″ sides) with olive oil.

3. Put sliced onion and mushrooms in pan mix with olive oil sprinkle with salt and pepper. If you’re using a thinner fish like tilapia, prebake the vegetables for 20 minutes or so as they will take longer to cook than the fish.

4. Put the fish on top, use salt and pepper on fish.

5. Dab a couple of little pieces of butter on top and stick that baby in the oven! Depending on the thickness of fish, it takes 30-40 minutes until it’s done. To finish you could use also broil the pan for 5 minutes.

6. Optional additions: using a New England recipe, you could sin and add some breadcrumbs onto the fish before baking or even sprinkle it with some shredded cheese. You can also add some lemon and parsley.

Guten Appetit, as the Germans would say!


2 thoughts on “A slight change in plans: Simple Baked Fish with Mushrooms and Onions”

  1. This is a great recipe – simple, tasty. Love the idea of finishing in the broiler – a great chef’s trick. One other tweak is to add a bit of pancetta on top of the dish, especially if finishing under the broiler. And (except for the butter/cheese/bacon) – LOW in calories.


    1. Love this one with artichoke hearts in place of mushrooms, too – though have found if bought frozen, they have to really be well defrosted and water wrung out – otherwise, gets a little soggy.


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