Baked Fish Marsala Recipe with Mushrooms {Barramundi}

If you are a traditionalist at heart, please accept my sincere apologies. This recipe is clearly blasphemous to Italian cuisine on so many levels. Are mushrooms in Marsala wine sauce supposed to be spooned over barramundi fish fillets? No, of course not! Chicken…it’s supposed to be chicken.

And then there’s the whole matter of baking the fish, rather than breading and pan-frying. As I said…blasphemous. But stick with me here.

It was clear after tasting this recipe that Marsala wine and mushroom sauce was meant to be shared with fish. The rich, flavorful sauce seeps into every nook and cranny, complementing the slightly buttery texture of the barramundi fillets. There’s nothing wrong about that!

I figured that if I was going to cook with a healthy fish such as barramundi, which is high in protein and omega-3s and low in calories and fat, why not bake instead of pan-fry? I also left out the standard tablespoons of butter typically used to finish a marsala wine sauce. Instead, I made a roux with a little flour to thicken the sauce in a low-calorie kind of way.

If you caught my other two barramundi recipes, Hummus-Crusted Baked Fish {Barramundi} and Asian-Style Fish & Bok Choy in Foil {Barramundi}, you might remember that this fish is dubbed “The Sustainable Sea Bass” and is free of mercury and PCBs.

I am a lover of mushrooms (well, and wine, too), so I didn’t want to skimp on the sauce. There’s nothing worse than having to carefully sop up the sauce to be certain that each piece of fish gets its share. There was plenty here to satisfy my mushrooms craving.

Where do you buy barramundi? It’s sold frozen at many retailers, including Trader Joe’s, Whole Foods and Safeway.

Other barramundi recipes:

Cookin’ Canuck’s Hummus-Crusted Baked Fish {Barramundi}

Cookin’ Canuck’s Asian-Style Fish & Bok Choy in Foil {Barramundi}

Jelly Toast’s Moroccan Fish Skewers with Barramundi

The Corner Kitchen’s Barramundi Ceviche

Cafe Johnsonia’s Broiled Barramundi Fillet with Puttanesca Sauce

Baked Fish Marsala Recipe with Mushrooms {Barramundi}

Calories 279.4 / Total Fat 11.1g / Saturated Fat 2.5g / Cholesterol 82.2mg / Sodium 801.4mg / Total Carbohydrates 10.4g / Fiber 1.0g / Sugars 1.6g / Protein 31.8g / WW (Old Points) 6 / WW (Points+) 7

Ingredients

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with foil and coat with cooking spray.

Place the barramundi fillets on the prepared baking sheet, rub with 1 teaspoon olive oil and season with ¼ teaspoon and ¼ teaspoon pepper.

Bake until the fish is just cooked through, 10 to 12 minutes.

Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Cook the mushrooms until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.

Heat 1 teaspoons olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.

Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining ¼ teaspoon of salt and pepper.

Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.

Garnish with parsley and serve.

Notes

From the kitchen of Cookin' Canuck | cookincanuck.com

2.5

barramundi,

fish,

marsala,

mushroom