Baked Fish with Mushrooms and Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 tablespoons (1/2 stick) butter |
1/2 pound mushrooms, sliced |
1/4 cup cognac or brandy |
1/2 cup canned crushed tomatoes with added puree |
1/2 cup whipping cream |
2 teaspoons minced fresh thyme or 1 teaspoon dried |
2 7-to 8-ounce orange roughy fillets |
1/2 cup grated gruyère cheese |
Directions:
1. Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms; sauté until golden, about 7 minutes. Add Cognac; simmer until liquid reduces to glaze. Reduce heat to medium. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.
2. Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet; sauté until just cooked through, about 3 minutes per side. Transfer fish to broiler-proof baking dish. Spoon sauce over. Sprinkle cheese over. Broil until cheese melts, about 2 minutes.
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