Karen Ullo shares a versatile recipe that can be prepared with almost any kind of fish—even fish you catch yourself!
You can make this recipe with pretty much any kind of fish. My family recently took a fishing trip, after which our guide filleted the four different species we had caught and put them all in one bag, so I’m actually not 100% sure what’s in this dish. Use whatever you have, or whatever is on sale!
Fish and Mushroom Bake
1 lb. fish fillets, any kind
2 tbs. melted butter, separated
Juice of 2 lemons, separated
4 to 6 oz. sliced mushrooms
Salt to taste
Italian seasoning to taste
Shredded Parmesan cheese
Preheat oven to 400°F and spray a baking pan with cooking spray.
Add the fish in a single layer. Drizzle with 1 tbs. melted butter and the juice of 1 lemon, then sprinkle with salt and Italian seasoning.
Add the mushrooms in a layer over the fish. Then repeat the process: drizzle with 1 tbs. melted butter and the juice of 1 lemon, then sprinkle with salt and Italian seasoning.
Sprinkle with shredded Parmesan as desired.
Bake for about 15 to 20 minutes, depending on the size and thickness of the fish, until it flakes easily.
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For #MeatlessFriday, a versatile recipe that can be prepared with almost any kind of fish—even fish you catch yourself! #catholicmom
Copyright 2022 Karen Ullo
Images: copyright 2022 Karen Ullo, all rights reserved.
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, and the former managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.