Baked Fish With Mushroom Sauce
A comforting baked fish dish topped with a creamy mushroom sauce and crispy seasoned croutons, perfect for a quick weeknight dinner that delivers savory, buttery flavors.
Ingredients
Instructions
- Unwrap the frozen fish fillets and let them sit at room temperature for 20 to 30 minutes.
- Cut each fillet into 2 or 3 portions.
- Place the fish portions slightly apart in a greased shallow 2 1/2 to 3-quart casserole dish.
- In a bowl, stir together the cream of mushroom soup, minced onion, sliced mushrooms, dill weed, and sherry or wine.
- Spread the soup mixture evenly over the fish.
- Bake uncovered at 450°F (232°C) until the fish is almost opaque, about 22 to 26 minutes.
- In the meantime, toss the seasoned croutons with melted butter.
- Sprinkle the buttered croutons over the fish and bake for an additional 5 minutes, or until the croutons are golden brown.
Tips & Substitutions
For a fresher flavor, consider using fresh mushrooms instead of canned. If you prefer a lighter option, substitute the cream of mushroom soup with a homemade version or a lighter soup. Pairing it with a squeeze of lemon can enhance the dish's brightness. For a more substantial side, serve with Lemon Rice Stuffed Sole to create a delightful seafood spread.
Serving Suggestions
This dish pairs well with steamed vegetables or a fresh green salad. For a complete meal, consider serving it alongside roasted potatoes or rice. If you're looking to impress, serve with Elsa's Spinach Rolls as a flavorful appetizer to complement the baked fish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, ensuring the croutons remain crunchy by adding them just before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Fish With Mushroom Sauce contains roughly 1560 calories, with 25g protein, 108g carbohydrates, and 114g fat. It is an excellent source of protein (50% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2173mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fish instead of frozen fillets?
Yes, you can use fresh fish fillets. Just reduce the baking time slightly, checking for doneness after about 15-20 minutes, as fresh fish cooks faster than frozen.
What can I substitute for dry sherry?
If you don't have dry sherry, you can use white wine or chicken broth as a substitute. Each will add a different flavor profile, but they will still complement the dish well.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute the cream of mushroom soup with a gluten-free version and use gluten-free croutons. Ensure all other ingredients are certified gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).