Flaky White Fish with Mushroom-Herb Duxelles

This French recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms and fresh herbs.

Ingredients

8-oz fresh mushrooms (ie: Portabella, Shitake, Bolete, White, Morels)
1 red onion, finely chopped
2 onions, chopped
2 tbsp parsley, finely chopped
1 tsp thyme, finely chopped
¼ tsp salt¼ tsp pepper
½ cup dry bread crumbs
2 tbsp canola oil
1 can (14oz) low-sodium diced tomatoes
1 tbsp balsamic vinegar
1½lb white fish fillets, about 4 oz each

Directions

Preheat oven to 400F (200C)
In food processor, mince mushroom until finely chopped.

In a saucepan, cook mushrooms over mediium heat until the moisture is gone and the mushrooms are lightly browned, should take you about 5 minutes.

Remove from heat and add red onions, regular onions, parsely, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.

In a light greased baking pan, spread the crushed tomatoes. stir in the balsamic vinegar. Place fish fillets on top of the tomatoes. Spoon the duxelles mixture over the fish, completely covering the fish fillets.Bake for 15 to 20 minutes until the fish flakes easily with a fork and mushroom is lightly browned.

This recipe serves 6. Hope you enjoy guys.