Posted on Friday, May 6, 2016 in
Seafood Recipes
Portuguese Baked Fish Fillets with Mushrooms Recipe
How to make Portuguese baked fish fillets with mushrooms.
| Preparation time | 10 min |
| Cooking Time | 40 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
2 fish fillets2 tbsp of olive oil1 onions, finely chopped2 cloves of garlic, finely chopped4 oz or ½ can tomatoes1 tsp of mustard14 oz of mushrooms, sliced½ cup of white wine⅓ cup of water1 fish stock cube1 bunch of coriander, finely chopped2 tbsp of butterSat and pepper to taste
Get Portuguese ingredients 
Preparation
- Heat the water and dissolve the fish cube. Set fish stock aside. In a small pan, fry the onion and garlic in the olive oil. Add the tomatoes and cook for 10 minutes. Add the mustard, fish stock, white wine and mix. Add mushrooms and let cook 10 minutes. Pre-heat the oven at 375°F. Add the coriander to the sauce, mix and remove from heat. Taste and if necessary season with salt and pepper.
- Grease a ovenproof dish with some olive oil and spread some sauce on the bottom of the dish. Lay the fish fillets on top and cover with remaining sauce. Pour the butter over the fish and place in the oven for about 20 minutes until fish is cooked and sauce thickens a bit.
Recipe & Photo Credit: Elizabeth Sousa, elizabethshomemaderecipes.blogspot.ca
Recommended Recipes
Portuguese BBQ Grilled Shrimp with Sauce Recipe
Serve this delicious Portuguese BBQ grilled shrimp with sauce, with lemon juice and butter.
| Level of Difficulty | Easy |
| Servings | 2 |
Portuguese Cod Pie (Empadão de Bacalhau) Recipe
This delicious Portuguese cod pie recipe (receita de empadão de bacalhau), makes a great family meal, garnished with olives, and parsley.
| Level of Difficulty | Easy |
| Servings | 4 |
Classic and Delicious Portuguese Tuna Salad Recipe
This classic and delicious Portuguese tuna salad recipe (receita de salada de atum clássica), makes a great lunch during the warmer summer months.
| Level of Difficulty | Very Easy |
| Servings | 2 |
Comments
There are no comments for this recipe.