Fish Fillets With Cream Sauce And Mushrooms

• 1/2 cup butter, divided
• 1 lb button mushroom, sliced (can use more)
• 1 tablespoon fresh minced garlic (optional)
• 1/2 cup brandy or 1/2 cup cognac
• 1 cup crushed tomatoes
• 1 cup whipping cream (unwhipped)
• 2 teaspoons dried thyme
• 4 meaty fish fillets (I use cod)
• 1 1/4 cups gruyere cheese, grated (or to taste)

1. Set oven to broiler heat.
2. Melt 1/4 cup butter in a large skillet over medium heat.
3. Add in mushrooms; saute for about 7-8 minutes.
4. Add in the garlic (if using) and saute for another 2 minutes.
5. Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
6. Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
7. Season the sauce with salt and pepper.
8. In another skillet melt 1/4 cup butter over medium heat.
9. Season the fish fillets with salt and pepper.
10. Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
11. Transfer the fish to a broiler-proof baking dish.
12. Spoon the sauce over the fillets.
13. Sprinkle with Gruyere cheese over the top.
14. Broil until the cheese melts (about 2 minutes).
15. Delicious!

butter, button mushroom, garlic, brandy, tomatoes, whipping cream, thyme, fish, gruyere cheese

Taken from www.food.com/recipe/fish-fillets-with-cream-sauce-and-mushrooms-151067 (may not work)