Whitefish with herb duxelles

Prep time: 15 min | Cook time: 25 min | Makes: 6 servings

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Nutritional Information

Whitefish with herb duxelles

Prep time: 15 min | Cook time: 25 min | Makes: 6 servings
Whitefish with herb duxelles

This family pleasing recipe uses mild, flaky white fish, such as halibut, haddock or tilapia, veggies and healthy canola oil.

Recipe and photo provided by CanolaInfo.org ©

  • 1 package (8oz/225g) fresh mushrooms
  • 1 shallot, finely chopped
  • 4 green onions, chopped
  • 2 tbsp (25 mL) fresh parsley, chopped
  • 1 tsp (5 mL) fresh thyme, chopped
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (175 mL) dry bread crumbs
  • 2 tbsp (25 mL) canola oil
  • 1 can (14oz/398 mL) low-sodium crushed tomatoes
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 1/2 lb (750 g) white fish fillets, such as halibut, haddock or tilapia about 4 oz/125 g each

Directions

  1. Preheat oven to 400 °F (200 °C).
  2. In food processor, mince mushrooms until finely chopped. In large, dry saucepan, cook mushrooms over medium heat until moisture is gone and mushrooms are lightly browned, about 5 minutes.
  3. Remove saucepan from heat and add shallots, green onions, parsley, thyme, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
  4. Spread crushed tomatoes over a a lightly oiled 9x13-inch (22x33-cm) baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
  5. Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

Posted: February 2013

per serving

  • Calories: 250
  • Protein: 27 g
  • Total Fat: 7 g
    • Saturated Fat: 1 g
    • Cholesterol: 60 mg
  • Carbohydrates: 17 g
    • Fibre: 2 g
  • Sodium: 210 mg
  • Potassium: 702 mg

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