Striped Bass with Mushrooms

• 3 tablespoons unsalted butter
• 5 large shallots, thinly sliced
• 2 sprigs fresh thyme
• Kosher salt and freshly ground pepper
• 10 ounces white mushrooms, trimmed and quartered
• 4 6 -ounce skin-on striped bass fillets (about 1 inch thick)
• 2 tablespoons extra-virgin olive oil
• 3/4 cup dry white wine
• 3/4 cup heavy cream
• Chopped fresh parsley or chives, for garnish (optional)

1. Heat the butter in a large skillet over medium heat.
2. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper.
3. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.
4. Meanwhile, season the fish with salt and pepper.
5. Heat the oil in another large skillet over medium-high heat.
6. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate.
7. Add the wine to the skillet and scrape up any browned bits with a wooden spoon.
8. Boil over high heat until syrupy, 2 to 3 minutes.
9. Add the cream and simmer to thicken slightly, 2 to 3 minutes.
10. Season with salt and pepper.
11. Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up.
12. Simmer until the fish is just firm and translucent, 5 to 7 minutes.
13. Garnish with parsley, if desired.
14. Photograph by Antonis Achilleos

unsalted butter, shallots, thyme, kosher salt, white mushrooms, bass, extravirgin olive oil, white wine, heavy cream, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/striped-bass-with-mushrooms-recipe.html (may not work)