Baked Fish With Mushrooms and Ginger

By David Tanis

Updated May 22, 2024

Baked Fish With Mushrooms and Ginger
David Malosh for The New York Times. Food Stylist: Simon Andrews
Total Time
30 minutes
Rating
4(742)
Comments
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A firm, white-fleshed fish like halibut, bass or grouper makes a neutral backdrop for a zesty, savory topping of stir-fried mushroom. Any type of mushroom will work, but shiitake are especially nice. Serve with steamed rice.

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Ingredients

Yield:4 servings
  • 4firm, white-fleshed fish fillets, such as halibut, bass or grouper (about 1½ pounds)
  • Salt and black pepper
  • 2tablespoons neutral oil, such as grapeseed
  • 1pound shiitake mushrooms, stems removed, caps cut in thin slices
  • 2tablespoons soy sauce
  • 1teaspoon grated ginger
  • Thinly slivered scallions, for garnish
  • A few cilantro sprigs, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

262 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 35 grams protein; 699 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees. Lay the fillets in a baking dish just large enough to hold them. Season on both sides with salt and pepper.

  2. Step 2

    Set a large skillet over medium-high heat and add oil. When oil looks wavy, add mushrooms and sauté until they take on a little color, about 5 minutes. Turn off heat. Add the soy sauce and ginger to the mushrooms, and stir well. Spoon mushrooms evenly over fish fillets.

  3. Step 3

    Bake, uncovered, until the fillets flake easily when probed with a fork, about 20 to 25 minutes. Transfer fish to individual dishes or a serving platter. Sprinkle with scallions and cilantro sprigs. Be sure to spoon any gingery pan juices over each serving.

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Ratings

4 out of 5
742 user ratings
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Comments

Jennifer O

Delicious. Needed more than 2 T tamari (soy). Added garlic, sesame oil and a splash of rice vinegar. Put baby bok choy in to roast with fish. Served with black forbidden rice. Will make again.

Jo

Quick and Simple, delicious as is written, but I did add : 2 Tbsp. of Lillet ( or dry vermouth) to the shitake in pan and finished off the dish with 1tsp. sesame oil and 1 tsp. chili garlic sauce tossed with slivered to top when plating.

Chuck

Dried shiitake mushrooms can have a much stronger, pronounced flavor than fresh. In this situation I would suggest starting with 4–6 reconstituted dried shiitake and adding them to either brown or white mushrooms to make up the one pound. I wouldn’t want the dried shiitake to overpower the fish.

Joanne

Added anise seed to season the fish and chanterelles. Really lovely, easy dish.

Can this be reheated

Can this be reheated

Ela

Doubled the ginger and soy and delicious - needed a bit more of a boost from first time I made it. Served with sautéd broccoli with a tiny bit of sesame olive oil, garlic, and red pepper flakes and rice.

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