Fish Poached In Cider

• 1 teaspoon butter, or more to taste
• 1/2 cup sliced or minced shallots
• 1 cup roughly chopped portobello or other mushrooms
• 1 1/2 pounds any white-fleshed fillet of fish, about 1 inch thick, in 1 or 2 pieces
• Salt and freshly ground black pepper to taste
• 1 cup dry sparkling cider

1. Preheat the oven to 500 degrees.
2. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet.
3. Season the fish with salt and pepper, and lay it in the center of the skillet.
4. Pour the cider around the fish.
5. Bring to a boil on top of the stove, then transfer to the oven.
6. Bake for about 8 minutes; it's highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done).
7. Baste with the pan juices, and serve.

butter, shallots, portobello, fish, salt, sparkling cider

Taken from cooking.nytimes.com/recipes/6908 (may not work)