Fish with Creamy Mushroom & Lemon Sauce

Fish with Creamy Mushroom & Lemon SauceI love the marriage of fish and mushrooms and I love this easy fish dish that can be made in about 30 minutes and is smart enough for mid-week entertaining. Just serve with a salad of toss leaves on the side for a complete meal.

Fish with Creamy Mushroom & Lemon Sauce

Serves 4

4 x 150g firm white fish fillets of your choice
sea salt and freshly ground black pepper
olive oil
good of knob butter
500g mushrooms, thinly sliced
4-6 green onions, chopped
1 clove garlic, finely chopped
4 tbsp plain flour
2 cups milk
a good handful of fresh parsley, chopped
1 lemon, zest gated

1              To make sauce, melt butter in a large frying pan over a
medium-high heat, when butter is foaming, add mushrooms and green onions, cover and cook, stirring occasionally, for 8-10 minutes or until mushroom are tender. Add garlic and cook, stirring, for 1
minute longer or until fragrant.

2              Stir in flour and cook, stirring, for 1-2 minutes. Slowly stir in milk and cook, stirring constantly, for 3-4 minutes or until sauce boils and thickens. Add most of the parsley, lemon zest and a squeeze of lemon juice. Season to taste with salt and black pepper.

3              Season fish with salt. Heat a separate frying pan over a
medium-high heat, add a fish and cook for 2-4 minutes each side or until cooked through.

4              Serve fish topped with sauce and scattered with remaining parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Green onions, lemon, garlic: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Parsley: The Chef’s Garden @ Epicurean
Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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