Haddock With Mushrooms
|Sliced mushrooms||2 Cup (32 tbs)|
|Sunflower oil||2 Teaspoon|
|Haddock fillets||2⁄3 Pound|
|Butter||1 Tablespoon, melted|
|Cherry tomatoes||6 (For Garnishing)|
|Parsley sprigs||3 (For Garnishing)|
In a medium-size skillet, cook the mushrooms over medium heat in the oil.
As soon as the mushrooms give up their liquid, place the fish fillets in one layer over the mushrooms and cover the pan.
Turn the heat to low, just so the liquid simmers.
After 5 minutes, spoon the butter onto the haddock, cover, and simmer for another 5 minutes or until the fish is opaque throughout.
Using a spatula, carefully remove the fish and mushrooms to a serving plate or individual plates.
Garnish with cherry tomatoes and parsley, if desired.