White Fish with Herb Duxelle

11 30 278
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
White Fish with Herb Duxelle
Health Highlights


1 package, sliced (8 oz) White mushrooms
1 medium shallot(s) Shallots (finely chopped)
4 stalk(s) Green onion (chopped)
2 tbsp Parsley, fresh (chopped)
1 tsp Thyme, fresh (chopped)
1/4 tsp Black pepper
3/4 cup Bread crumbs, whole wheat
2 tbsp Canola oil
1 can(14oz) Crushed tomatoes canned
1 tbsp Balsamic vinegar
681 gm Whitefish


Preheat oven to 400 ˚F (200 ˚C).

In a food processor, mince mushrooms until finely chopped. In a large, dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes.

Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set this duxelle mixture aside.

In a lightly oiled 9x13 inch (22x33 cm) baking pan, spread crushed tomatoes. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets.

Bake for 15-20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

Nutrition Facts

Per Portion

Calories 278
Calories from fat 108
Calories from saturated fat 11.4
Total Fat 12.0 g
Saturated Fat 1.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 4.4 g
Cholesterol 68 mg
Sodium 204 mg
Potassium 875 mg
Total Carbohydrate 18.5 g
Dietary Fiber 3.2 g
Sugars 5.6 g
Protein 25.4 g

Dietary servings

Per Portion

Grain 0.4
Meat 1.3
Vegetables 1.2

Energy sources


Meal Type(s)