Authentic home cooking from Mexico, with US measurements. 
Fish Fillet with Creamy Mushroom Sauce
This is a simple and flavorful way to bake fish in the oven. To reduce the fat content of the sauce, I use half heavy cream and half Greek yogurt, which also gives it a unique flavor. You can use canned mushrooms, but it tastes better with fresh mushrooms.
Fish Fillet with Creamy Mushroom Sauce
This is a simple and flavorful way to bake fish in the oven. To reduce the fat content of the sauce, I use half heavy cream and half Greek yogurt, which also gives it a unique flavor. You can use canned mushrooms, but it tastes better with fresh mushrooms.
Open in Cookpad AppSteps
- 1
Prepare all the ingredients. Heat the olive oil and butter over medium heat. Sauté the onion until translucent.
- 2
Add the mushrooms and sauté until browned. Do not cover so they don't release too much liquid. Add the garlic powder, stir, then add the Worcestershire sauce and Dijon mustard. Cook for 2 to 3 minutes until the mixture is golden.
- 3
Add the heavy cream and Greek yogurt, then turn off the heat. Do not let it boil to prevent curdling. Season with salt, pepper, and 1/4 teaspoon thyme. Mix well and let cool slightly.
- 4
Preheat the oven to 350°F (180°C). Spray the baking dish with nonstick cooking spray. Arrange the fish fillets in the dish and pour the sauce over them to cover completely.
- 5
Bake for 20 to 30 minutes, until the fish is fully cooked. If using a countertop oven, cover with aluminum foil to prevent drying out or over-browning. Serve with rice or pasta and a green salad.
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