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Barramundi White Fish with Mushrooms and Browned Butter

I hate to say it, but it is not often I attract manservant’s attention. The banana cake did it and this fish did, too. Seems kind of funny that this simple preparation of fish and mushrooms would catch his eye-but it did. And that is a good thing, because this is really quick and easy to prepare. Perfect for a busy day when one is too tired to do much cooking. I love baked fish because rarely does it come out dry. Fish cooked properly is moist and succulent, which is exactly what this fish is.

Feel free to use your favorite fish fillets. I use my standby frozen barramundi fillets from Costco. I can have them thawed and ready to go in about 25 minutes by just putting the pouch they come in,into a sink of cold water. Works like a charm. Barramundi is known as an Asian sea bass and is firm, flaky, moist, and mild in flavor. It is very popular in Australia where Aboriginal drawings of barramundi have been found plus it is ecofriendly, and can be farmed.

Besides barramundi, Costco also had chanterelle mushrooms fresh and ready for me to buy. They were reasonably priced and the girl standing next to me was buying a lot of them. She was turning them into pierogies and was prepared. I, on the other hand, was still contemplating what to do with them. Tonight we are having mushroom soup with the remainder and I can’t wait. Now this fish was good and healthy and a great weeknight meal but give me some rich, luscious wild mushroom soup and I will follow you anywhere. Today though we are focusing on an easy, quick dinner entree, right?

So here goes:

Baked White Fish with Mushrooms and Browned Butter  Serves 2

1 T butter
2 T olive oil
1/2 lb mushrooms (I usually try to mix these up a bit. I try to use some portabellas, or creminis, some dried reconstituted shitakes, and in this case I used  fresh chanterelles.)
2 green onions chopped
2 minced garlic cloves
2 T minced Italian parsley
1/4 c white wine
1/4 t thyme or a few fresh sprigs
1 lb white fish fillets or 2 fillets of barramundi
2 T panko bread crumbs
2 T grated parmesan cheese
2 T browned butter (optional)

Preheat oven to 400.

Heat butter and olive oil in oven proof skillet. Add onions and garlic and saute over medium high heat until fragrant. Add sliced mushrooms. Cook until mushrooms release their juice or until cooked through.  Now add parsley, white wine and thyme. Simmer until just a bit of liquid remains. This won’t take long.

Push mushroom mixture to the side and grease bottom of skillet. It may already be oiled enough. Lay fish fillets in skillet and place mushroom mixture on top. Place bread crumbs on top of mushrooms and sprinkle parmesan cheese over all. Drizzle with about 1 T of olive oil.

Bake 20 minutes at 400 degrees.

While fish is baking throw 2 T butter into a small pot. Melt the butter over medium high heat until it starts to sputter. That will stop when the butter is browned. The smell is intoxicating! And be careful not to over brown it, in which case it will be burnt butter!

When fish is finished cooking, drizzle with browned butter. You could also skip it, in which case your fish will be healthier but browned butter takes most anything over the top! I served this on a bed of sauteed chard that contained garlic, and hazelnuts. A serving of grains would work well with this, too!

Others you should try:
Moroccan Fish with Chickpeas, Lentils and Saffron Aioli
Tuscan Beans and Potatoes
Teriyaki Farro
Freekeh
Mexican Style Quinoa

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36 Comments

  • Reply
    Shelley @ Two Healthy Kitchens
    October 10, 2013 at 9:02 pm

    Awesome recipe! This fish totally has me drooling! I've got a whole freezer full of gorgeous fish my husband caught recently, and I need great recipes for it – SCORE!!! I'm a fool for browned butter – you can get soooo much flavor from just a little butter. Pinning this as fast as my little fingers can!

    • Reply
      Abbe Odenwalder
      October 11, 2013 at 2:18 am

      Wow, Shelley! i love your enthusiasm! And thanks! I wish I had a whole freezer of fish!

  • Reply
    Tricia @ Saving room for dessert
    October 10, 2013 at 10:04 pm

    Well Abbe – you've got my attention. This fish looks incredible. Yum! Wish I had some for dinner tonight. Thanks for this lovely recipe,

    • Reply
      Abbe Odenwalder
      October 11, 2013 at 2:20 am

      Tricia, you should have some for dinner! You will love it! Thanks for commenting.

  • Reply
    Sharon
    October 11, 2013 at 12:44 am

    It's beautiful, Abbe. Love how fresh it looks!

    • Reply
      Abbe Odenwalder
      October 11, 2013 at 2:21 am

      Sharon, you should be able to find this fish where you are at. Very common fish used in Asian cooking. Thanks!

  • Reply
    Shulie Foodwanderings
    October 11, 2013 at 1:36 am

    Beautiful dish and one I would love to have midweek or weekends. Absolutely mouthwatering!

  • Reply
    Kitchen Riffs
    October 11, 2013 at 2:07 am

    Good stuff! I love mushrooms, and I agree baked fish usually comes out pretty moist. I never even bother to defrost mine – I just cook it from the frozen state. Takes maybe another 10 minutes or so, and if the topping is getting too done, I just put a piece of aluminum foil on it. Really nice recipe – thanks.

    • Reply
      Abbe Odenwalder
      October 11, 2013 at 2:22 am

      I wish manservant could cook, but he does smoke a mean turkey. What a great idea! Thanks, John.

  • Reply
    Kim Bee
    October 11, 2013 at 6:16 am

    This is seriously gorgeous. I just want to dive in head first.

  • Reply
    Angie Schneider
    October 11, 2013 at 8:35 am

    This is simply mouthwatering, Abbe. I will try it with my favourite cod fish.

  • Reply
    Lea Ann (Cooking On The Ranch)
    October 11, 2013 at 1:32 pm

    ok, so why have I not noticed barramundi filets at Costco????? This is a must try, Pinned.

    • Reply
      Abbe Odenwalder
      October 13, 2013 at 6:46 pm

      Thanks Lea Ann. Keep your eye out for it. They don't always have it!

  • Reply
    Biz
    October 11, 2013 at 2:32 pm

    I wish I liked fish! This looks so good. The closest I get to fish is fish stick tacos! Although, I do like Chilean sea bass – too bad my store sells it for $24 a pound! Happy Friday!

    • Reply
      Abbe Odenwalder
      October 13, 2013 at 6:47 pm

      Ouch! I do love fish sticks, too-but haven't had them in a long time! Like a really long time!

  • Reply
    Laura Dembowski
    October 11, 2013 at 7:31 pm

    Oooh, that looks super yummy! I will have to make it for my mom and me. My dad will not even look at fish.

    • Reply
      Abbe Odenwalder
      October 13, 2013 at 6:47 pm

      Your dad doesn't know what he's missing! But enjoy!

  • Reply
    Irina @ wandercrush
    October 11, 2013 at 8:52 pm

    Nice, Abbe! These fillets look so well-seasoned…I've never used browned butter with seafood, but it sounds like an ace pairing.

    • Reply
      Abbe Odenwalder
      October 13, 2013 at 6:48 pm

      It is great, Irina. But browned butter is great with anything!

  • Reply
    Liz Berg
    October 12, 2013 at 12:50 am

    I haven't been to Costco since I joined earlier this summer…it looks like I need to go back soon. Your fish looks terrific!

    • Reply
      Abbe Odenwalder
      October 13, 2013 at 6:49 pm

      It is easy to spend a lot of money there. but usually worth it. And I have to say that if something doesn't meet expectations, they will take it back, no questions asked.

  • Reply
    Amy (Savory Moments)
    October 12, 2013 at 1:03 am

    This looks like a very lovely dish! I love fish and mushrooms, but don't think I've ever had them together before.

    • Reply
      Abbe Odenwalder
      October 13, 2013 at 6:49 pm

      Fish and 'shrooms are different, but they totally worked!

  • Reply
    fromthebartolinikitchens.com
    October 12, 2013 at 2:03 pm

    This is a great dish, Abbe, and looks so tempting. WIth temps cooling off, it's good to turn the oven back on and enjoy the warmth. Just yesterday I noticed I needed some supplies and that a trip to Costco would be in order soon. This post will move that shopping date up a bit. 🙂

  • Reply
    Abbe Odenwalder
    October 13, 2013 at 6:55 pm

    Truly, John. I always leave the oven door open after I'm finished baking. Our kitchen doesn't have enough heater vents and I always get cold! I think you will like this fish. It is a good one to keep on hand and in general I'm not a big frozen fish person, but these are great. I also lightly bread them and then cook them with butter, lemon and capers!

  • Reply
    Amy
    October 13, 2013 at 10:17 pm

    I'm not surprised this Barramundi White Fish with Mushrooms and Browned Butter caught his eyes. 🙂 It looks succulent and what a healthy and easy dish to prepare for busy weeknight meals! Thank you so much for sharing.

  • Reply
    Cathy at Wives with Knives
    October 15, 2013 at 12:32 pm

    Hi Abbe – One of the things I like to do when I travel to places other than the Pacific NW is to visit Costco. It may sound silly but each one carries items that other store may not have. I have never heard of barramundi (is it like halibut?) and I think I would like it, especially when topped with this amazing mushroom mixture. I would swoon if I found chanterelles in our store.

    • Reply
      Abbe Odenwalder
      October 16, 2013 at 8:10 pm

      That's funny, Cathy! But I am similar. I love to visit groceries-it is in my blood, after all. I have a grandfather and an uncle that both had small grocery/butcher shops. I think visiting places like that tells you a lot about where you are. I love the local flavor! Thanks for writing!

  • Reply
    Spicie Foodie
    October 15, 2013 at 3:46 pm

    I love your recipe, it's making my mouth water. Thanks for sharing!

  • Reply
    Amanda Glazer
    February 16, 2014 at 8:54 pm

    Picked up some Barramundi at Trader Joe's yesterday. Making this for the hubby tonight, sounds delish!

  • Reply
    Abbe Odenwalder
    February 16, 2014 at 9:11 pm

    Thanks Amanda. Let me know how he likes it!

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