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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 6 tablespoons unsalted butter, softened
- 2 garlic cloves, minced
- 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 pound oyster mushrooms, thickly sliced
- Salt and freshly ground pepper
- Four 6-ounce sea bass fillets with skin, pin bones removed
- 2 tablespoons soy sauce
- 2 tablespoons sake
Method
- Preheat the oven to 500.
- In a small bowl, combine the butter and garlic.
- In a large skillet, melt half of the garlic butter.
- Add the shiitake and oyster mushrooms and cook over high heat, stirring occasionally, until tender and just beginning to brown, about 8 minutes.
- Season lightly with salt and pepper.
- Tear 4 sheets of heavy-duty aluminum foil, about 14 inches square.
- Spoon the mushrooms onto the foil squares and top with the fish fillets, skin side down.
- Spread the remaining garlic butter over the fillets and drizzle with the soy sauce and sake.
- Fold the foil over the fish and seal the edges of the packets.
- Set them seam side up on a sturdy baking sheet.
- Bake for 15 minutes, until the fish is tender.
- Transfer the fish to plates, spoon the mushrooms and juices on top and serve.
