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