Mushroom-Lemon Filets
Delicate mushroom-lemon fillets feature tender mushrooms and fresh herbs in a creamy lemon sauce, perfect for a light, flavorful seafood main suitable for family dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 12 x 8-inch or 8 x 8-inch baking dish with Pam or lightly grease it.
- In a large skillet, melt 2 tablespoons of margarine or use Pam.
- Saute the sliced mushrooms and chopped green onions until tender.
- Reduce heat to low.
- Stir in flour, chopped parsley, salt, and pepper.
- Cook for 1 minute, stirring constantly until the mixture is smooth and bubbly.
- Gradually stir in the milk and cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in grated lemon peel.
- Place fish fillets in the prepared baking dish.
- Spoon the mushroom-lemon sauce over the fish fillets.
- Bake at 350°F (175°C) for 15 to 20 minutes or until the fish flakes easily with a fork.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the skillet after sautéing the onions and mushrooms. If you're short on fresh parsley, dried parsley can work in a pinch—just use about one-third of the amount. You can also substitute the fish fillets with shrimp or even chicken for a different twist, similar to the Cheddar Shrimp Casserole.
Serving Suggestions
Serve the Mushroom-Lemon Filets with a side of steamed vegetables or a light salad for a balanced meal. A fluffy rice pilaf or quinoa pairs beautifully with the dish, soaking up the delicious sauce. Consider a glass of crisp white wine for an enhanced dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the filets in a baking dish, cover with foil to retain moisture, and warm in the oven at 300°F (150°C) until heated through. This helps maintain the texture of the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom-Lemon Filets contains roughly 313 calories, with 26g protein, 56g carbohydrates, and 5g fat. It is an excellent source of vitamin C (136% of the Daily Value), iron (117% of the Daily Value), and dietary fiber (91% of the Daily Value), and a good source of vitamin A and vitamin D. Note that it is relatively high in sodium, at 2163mg 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 frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets, but it's best to thaw them beforehand for even cooking. Place the frozen fillets in the refrigerator overnight or use the microwave's defrost setting. This ensures the sauce adheres properly and the fish cooks evenly.
What type of fish works best for this dish?
Mild white fish like tilapia, cod, or sole are great choices for this recipe. They absorb the flavors of the mushroom-lemon sauce well and flake easily after baking, making them perfect for this dish. You can also try salmon for a richer flavor profile.
Can I make this recipe ahead of time?
Yes, you can prepare the mushroom-lemon sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the sauce before pouring it over the fish fillets and baking. This can save time during busy weeknights.
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).