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Photo of Braised Sablefish with Local Chanterelles by WW

Braised Sablefish with Local Chanterelles

2
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Silky mouthfuls of our succulently braised fish fillets will have you dinner guests in awe. Chanterelle mushrooms add exotic consistency and flavour.

Ingredients

Olive oil

4 tsp(s), (20 ml) divided

Garlic

2 clove(s), large, minced

Mushrooms

2 cup(s), (480 ml) (chopped chanterelle mushrooms)

Reduced-sodium chicken broth

1 cup(s), (240 ml)

Fresh lemon juice

1 tbsp(s), (15 ml)

Uncooked sablefish fillet

1 pound(s), (480 g), skin on, cut crosswise into four pieces

Table salt

¼ tsp(s), (to taste)

Black pepper

¼ pinch(es), ground (to taste)

Instructions

  1. Preheat oven to 375°F (190° C).
  2. Heat 2 tsp (10 ml) of the oil in a large nonstick skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms release juice. Add chicken broth and lemon juice and bring to a simmer. Simmer 5 minutes. Pour mixture into the bottom of a shallow baking dish and set aside.
  3. Heat remaining 2 tsp (10 ml) oil in the same skillet over medium-high heat.
  4. Season both sides of fish fillets with salt and black pepper.
  5. Add fish to hot pan, skin side down and cook 1 minute, until skin is crisp.
  6. Remove fish from pan and arrange on top of mushroom mixture in baking dish. Bake 7 to 10 minutes.
  7. Serve fish with mushroom sauce spooned over top.

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