Braised Sablefish with Local Chanterelles
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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)
Garlic
2 clove(s), large
Mushrooms
2 cup(s)
Reduced-sodium chicken broth
1 cup(s)
Fresh lemon juice
1 tbsp(s)
Uncooked sablefish fillet
1 pound(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
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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