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Baked Fish Marsala

Tender white fish fillets are baked and smothered in a Marsala wine mushroom sauce for a healthy and delicious dinner.

Ingredients

  • 4 (6 to 8 ounce) halibut fillets
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 4 teaspoons olive oil, divided
  • 12 ounces crimini mushrooms, thinly sliced
  • 3 tablespoons minced shallots
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup Marsala wine
  • 3 tablespoons minced flat-leaf parsley

Instructions

  1. Preheat the oven to 375 degrees and line a baking sheet with foil ad coat with cooking spray.
  2. Place the fish fillets on the baking sheet, rub with 1 teaspoon olive oil, and season with 1/4 teaspoon salt and pepper.
  3. Bake until the fish is just cooked through, about 10 to 12 minutes.
  4. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Cook the mushrooms until they release and reabsorb their juices, about 5 minutes, Transfer the mushrooms to a bowl.
  5. Heat 1 teaspoon olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.
  6. Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining 1/4 teaspoon of salt and pepper.
  7. Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.
  8. Garnish with parsley and serve.