Fish Fillets Valenciennes

Name: Fish Fillets Valenciennes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 29.58 ml margarine; 78.78 ml finely chopped onion; 473.18 ml sliced fresh white mushrooms; 907.18 g flat white fish fillets, fresh or frozen (flounder, sole, tilapia, etc.); 29.58 ml finely chopped parsley; 29.58 ml fresh lemon juice; 4.92 ml oregano; 0.61 ml fresh ground black pepper (to taste)

Submitted by MariaLuisa

"Quick, tasty, and naturally low in salt. From my mom."

Download

photo by Sweetiebarbara

Ready In:: 35mins
Ingredients:: 8
Serves:: 6

ingredients

29.58 ml margarine
78.78 ml finely chopped onion
473.18 ml sliced fresh white mushrooms
907.18 g flat white fish fillets, fresh or frozen (flounder, sole, tilapia, etc.)
29.58 ml finely chopped parsley
29.58 ml fresh lemon juice
4.92 ml oregano
0.61 ml fresh ground black pepper (to taste)

directions

In a wide skillet with lid cook the onion and mushrooms over medium heat in the margarine for about five minutes, stirring often.
Reduce heat to low and place the fish fillets over the mushrooms in a single layer.
Sprinkle the remaining ingredients over the fish.
Cover the skillet and simmer gently for about 20 minutes (25 minutes if the fillets were frozen).
Carefully transfer the fillets to a platter.
If the sauce is watery, boil down rapidly. Otherwise, pour the mushrooms, onions, and juices over the fish and serve.

Questions & Replies

Got a question? Share it with the community!

Reviews

We loved it! Thank you again, MariaLuisa! I used frozen Flounder (but thawed) and we had our dinner by candlelight. I served your delicious fish with Recipe #303952, Recipe #314940, and Recipe #194316. This was easy to make, and we will definitely have it again. It is in my fish cookbook. Thanks! Made for Fall PAC 2008.

Sweetiebarbara

RECIPE SUBMITTED BY

MariaLuisa

Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area. I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more. My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh. I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

View Full Profile