Whitefish with Mushrooms

Ready in
25 Minutes


  • 3 tbsp. Butter
  • 8 oz. White button mushrooms, sliced
  • 2 Redskin potatoes, quartered
  • 2 cups Fresh spinach
  • 1 lb. Whitefish, skinned, cut into four equal pieces
  • 4 cloves Garlic
  • 1/2 cup Dry white wine
  • Juice of 1 lemon
  • 2 tbsp. Fresh parsley, chopped


Ready in
25 Minutes
  1. In a large skillet over medium high heat, oil the pan and lay down all four pieces of fish. The pan should be nice and hot so to sear the fish. Gain a nice brown color on both sides of the fish and remove from the pan to paper towel to drain oil.
  2. In the same pan, sautee the mushrooms, spinach, and garlic for 2 minutes and add the wine. Reduce the wine by half and add the lemon juice. Continue to cook for 2 minutes and finish with the butter, and parsley.
  3. For the redskin potatoes, toss in cooking oil and salt and pepper, and bake at 400°F until golden brown.
  4. Arrange the potatoes first with the spinach and mushrooms on top. Top lastly with the fish and use the remaining pan sauce to garnish the fish.