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Epicurious
Bon Appétit

Sea Bass with Sherry Vinegar Glaze and Mushroom Sauté

By Joseph Gogolinski

4.4

(9)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 5- to 6-ounce sea bass fillets
1/4 cup Sherry wine vinegar
1 tablespoon butter
1/3 cup chopped onion
1/3 cup coarsely grated peeled Granny Smith apple
6 ounces fresh oyster mushrooms, cut into 1-inch pieces
2 teaspoons chopped fresh thyme
3 tablespoons apple juice

Preparation

  1. Step 1

    Preheat oven to 450°F. Place fish in 8x8x2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.

    Step 2

    Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; sauté 6 minutes. Add mushrooms and thyme; sauté until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.

    Step 3

    Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.

Nutrition Per Serving

Per serving: calories
204; total fat
6 g; saturated fat
3 g; cholesterol
72 mg .
#### Nutritional analysis provided by Self
TagsSherryAlcoholBeveragesSea BassBassFishSeafoodOyster MushroomMushroomVegetableAppleFruitMainDinnerGluten FreeNut FreeEasyOven BakeSauteBon Appétit
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