Oven-Roasted Fish and Mushrooms

• 2 lbs cremini mushrooms, halved if large (trimmed)
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons fresh thyme leaves, plus 4 whole sprigs
• coarse salt and pepper
• 4 firm white-fleshed fish fillets, such as striped bass (6 ounces each) or 4 cod (6 ounces each)
• 12 cup packed fresh parsley leaves
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving

1. Preheat oven to 450 degrees
2. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper.
3. Roast until mushrooms are lightly browned, 15 minutes.
4. Rub fish with 1 tablespoon oil; season with salt and pepper.
5. Arrange fish over mushrooms; top with thyme sprigs.
6. Roast until fish is opaque throughout, 10 to 12 minutes.
7. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper.
8. Serve fish and mushrooms with parsley salad and lemon wedges.

cremini mushrooms, extravirgin olive oil, extravirgin olive oil, thyme, salt, whitefleshed, parsley, lemon juice

Taken from www.food.com/recipe/oven-roasted-fish-and-mushrooms-500910 (may not work)