Recipe Book
E-mail:   Password:  
Pin It
ROAST FISH WITH MUSHROOMS
Roast fish with mushrooms
shopping list MORE OPTIONS:
print recipe | email link
comments TALK TO US:
Send comments here

How to:

Know if the fish you're eating is sustainable

What´s the deal with red roman? Is yellowtail an endangered species? Click to find out how to check the status and origin of the fish and seafood you are using to ensure it's from the safe, sustainable list.

Note on fish on the orange lis: torange fish such as kingklip is sometimes available from Woolworths. It's important to note that although retailers may legally sell species on the orange list, Woolworths suppliers source kingklip from only hake fisheries approved by the Marine Stewardship Council so they can be sure that the fish is a non-targeted by-catch to hake. Woolworths will not sell by-catch that is targeted, overfished or from a non-accredited fishery, or if the catch method results in environmental damage.



Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by: Phillippa Cheifitz
Serves: 2 to 4
Dietary considerations: Low carb / Fat conscious / Health conscious / Dairy free
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients:
800 g thick-cut filleted yellowtail with skin (in 2 pieces)
Olive oil, for drizzling
Sea salt and freshly ground black pepper
Watercress, for serving
For the mushrooms:
3 T olive oil
500 g portobellini mushrooms
250 g shallots, halved or quartered lengthways
Sea salt and freshly ground black pepper
½ cup dry white wine
Cooking instructions:

Preheat the oven to 230°C. Moisten the fish with olive oil and season to taste before setting it aside to prepare the mushrooms.

Heat 3 T oil in an ovenproof frying pan and, when hot, add the mushrooms and shallot and fry until nicely browned. Season to taste, then pour in the wine and stir, loosening the browned bits, until the mixture begins to bubble.

Remove from the heat and set aside. In a separate pan over a high heat, sear the fish, skin side down, until browned and crisp. Flip and quickly brown the other side.

Add to the pan of mushrooms, skin side up, then transfer the frying pan to the oven and roast for 4 to 5 minutes or until the fish is just cooked but still moist. Drizzle with olive oil and serve with lemon wedges and watercress on the side.

Cook’s notes:
To bulk out this meal, serve it with potato done any which way – baked, sautéed or mashed. And try this recipe using a mix of exotic mushrooms.

Per serving: 2065.8 kJ, 50.7 g protein, 21.3 g fat, 14.3 g carbs
 

Wine: Oak Valley Pinot Noir 2008


Quick recipe Search
advanced search

Also see

Fishing for the future

You wouldn't want to be seen eating or serving endangered seafood, would you? Here's how to not be caught red-handed.

... more

Forage for your own food

In a quest for healthier living, more and more people are going back to ancient food gathering methods, such as foraging, to make sure their food is of the highest quality.  Now, a once forgotten tradition is becoming a modern trend.

... more



Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

HOME | IN SEASON | RECIPES | HOW TO | TRENDS | WINE | PEOPLE | NEW | THE MAG | PUTTING BACK | ADVERTISE | CONTACT | SIGN UP FOR NEWSLETTER | REGISTER FOR MY RECIPE BOOK