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Thaw fish, if frozen. Preheat oven to 450°F. Lightly coat a shallow baking pan with cooking spray; set aside. Rinse fish; pat dry with paper towels. Brush fish lightly with lemon juice. Place fish, skinned sides down, in prepared pan. In a small bowl, combine bread crumbs, pepper, and salt. Sprinkle evenly onto fish. Coat fish generously with cooking spray. Measure thickness of fish.
Bake until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.)
Meanwhile, for sauce: In a large skillet, heat oil over medium-high heat. Add mushrooms and shallots; cook about 3 minutes or until tender, stirring occasionally. Stir flour into mixture in skillet. Add white wine; cook and stir until thickened and bubbly. Add chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes, stirring occasionally. Stir in chives, parsley, and snipped or dried thyme.
Serve sauce over fish. If desired, garnish with thyme sprigs and lemon slices. Makes 6 servings.