Oven Roasted Fish And Mushrooms Recipes

WHOLE ROASTED FISH WITH WILD MUSHROOMS

A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton). Do not forget to call your fishmonger ahead to order a large fish. This recipe, with lemons, herbs and crisp wild mushrooms, will work with any 4- to 6-pounder, from delicate black sea bass to salmon-colored arctic char. The variety of fish here is less important than the size. Generally speaking, you'll need about a pound of fish per person, though three-quarters of a pound will do if you're serving it in the context of a multi-course meal. Also, if you can't find one very large fish, you can use two smaller ones, 1 1/2 to 2 1/2 pounds each. In that case, feel free to squeeze them into one roasting pan.

Provided by Melissa Clark

Categories dinner, quick, main course

Time 1m

Yield 4 to 6 servings

Number Of Ingredients 9

Whole Roasted Fish With Wild Mushrooms image

Steps:

Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.
While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes.
Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 1 gram

Ingredients

1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned
3 tablespoons extra-virgin olive oil, more as needed
1/4 teaspoon coarse kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
Thinly sliced lemon, as needed, plus lemon wedges for serving
1 small bunch fresh herbs, such as sage, thyme or rosemary
1 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces
Best quality extra-virgin olive oil, for serving
Flaky sea salt, for serving

OVEN ROASTED MUSHROOMS

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

Oven Roasted Mushrooms image

Steps:

Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

Ingredients

Vegetable or olive oil
1 pound cultivated mushrooms, trimmed, halved or quartered
3 cloves garlic, peeled and crushed
Salt and freshly ground black pepper

OVEN-ROASTED FISH AND MUSHROOMS

Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 40m

Number Of Ingredients 7

Oven-Roasted Fish and Mushrooms image

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Nutrition Facts : Calories 391 g, Fat 20 g, Fiber 2 g, Protein 35 g

Ingredients

2 pounds cremini or shiitake mushrooms (trimmed), halved if large
4 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus 4 whole sprigs
Coarse salt and ground pepper
4 firm white-fleshed fish fillets, such as striped bass or cod (6 ounces each)
1/2 cup packed fresh parsley leaves
1 tablespoon fresh lemon juice, plus lemon wedges for serving

EASY BAKED MUSHROOMS

Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Easy Baked Mushrooms image

Steps:

Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1 pound medium fresh mushrooms, halved
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Fresh parsley, optional

OVEN-ROASTED FISH AND MUSHROOMS

Make and share this Oven-Roasted Fish and Mushrooms recipe from Food.com.

Provided by AZPARZYCH

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Oven-Roasted Fish and Mushrooms image

Steps:

Preheat oven to 450 degrees
On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Nutrition Facts : Calories 372.1, Fat 16.5, SaturatedFat 2.4, Cholesterol 99, Sodium 158.6, Carbohydrate 10.6, Fiber 1.7, Sugar 4.1, Protein 47

Ingredients

2 lbs cremini mushrooms, halved if large (trimmed)
4 tablespoons extra-virgin olive oil
1 teaspoon extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus 4 whole sprigs
coarse salt and pepper
4 firm white-fleshed fish fillets, such as striped bass (6 ounces each) or 4 cod (6 ounces each)
1/2 cup packed fresh parsley leaves
1 tablespoon fresh lemon juice, plus lemon wedges for serving

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Oven Roasted Fish And Mushrooms Recipes

WHOLE ROASTED FISH WITH WILD MUSHROOMS

OVEN ROASTED MUSHROOMS

OVEN-ROASTED FISH AND MUSHROOMS

Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.

EASY BAKED MUSHROOMS

Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey

OVEN-ROASTED FISH AND MUSHROOMS

Make and share this Oven-Roasted Fish and Mushrooms recipe from Food.com.

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