Sea Bass with Sherry Vinegar Glaze and Mushroom Saute

• 4 5- to 6-ounce sea bass fillets
• 1/4 cup Sherry wine vinegar
• 1 tablespoon butter
• 1/3 cup chopped onion
• 1/3 cup coarsely grated peeled Granny Smith apple
• 6 ounces fresh oyster mushrooms, cut into 1-inch pieces
• 2 teaspoons chopped fresh thyme
• 3 tablespoons apple juice

1. Preheat oven to 450F.
2. Place fish in 8x8x2-inch glass baking dish.
3. Drizzle with vinegar.
4. Sprinkle with salt and pepper.
5. Bake fish until opaque in center, about 12 minutes.
6. Meanwhile, melt butter in large nonstick skillet over medium heat.
7. Add onion and apple; saute 6 minutes.
8. Add mushrooms and thyme; saute until tender, about 6 minutes.
9. Stir in apple juice.
10. Season with salt and pepper.
11. Transfer fish to plates.
12. Drizzle pan juices over.
13. Top with mushroom mixture.

sherry wine vinegar, butter, onion, apple, oyster mushrooms, thyme, apple juice

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-sherry-vinegar-glaze-and-mushroom-saute-102652 (may not work)