Baked Fish With Mushrooms And Cream

• 4 tablespoons butter
• 1/2 lb mushroom, sliced
• 1/4 cup cognac or 1/4 cup brandy
• 1/2 cup canned crushed tomatoes, with added puree
• 1/2 cup whipping cream
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 2 (8 ounce) orange roughy fillets
• 1/2 cup grated gruyere cheese

1. Preheat broiler.
2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
3. Add mushrooms; saute until golden, about 7 minutes.
4. Add Cognac; simmer until liquid reduces to glaze.
5. Reduce heat to medium.
6. Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes.
7. Season with salt and pepper.
8. Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat.
9. Season fish with salt and pepper.
10. Add fish to skillet; saute until just cooked through, about 3 minutes per side.
11. Transfer fish to broiler-proof baking dish.
12. Spoon sauce over.
13. Sprinkle cheese over.
14. Broil until cheese melts, about 2 minutes.

butter, mushroom, cognac, tomatoes, whipping cream, thyme, gruyere cheese

Taken from www.food.com/recipe/baked-fish-with-mushrooms-and-cream-44086 (may not work)