Tilapia with mushroom sauce

35 minutes total prep and cook time

I made this last night and I loved it! Hubby said it tasted like a fish version of chicken marsala. I added egg noodles with it, but you could serve with rice or by itself.

Recipe:
3 tbsp unsalted butter
5 large shallots, thinly sliced
2 sprigs fresh thyme
Salt and pepper to taste
10 ounces white mushrooms trimmed and sliced
4 fillets of tilapia (I used 3 since that is all we needed)
2 tbsp of EVOO (olive oil)
3/4 cup dry white wine
3/4 cup heavy cream
Chopped parsley or chives for garnish

Directions:
1. Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook for about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.
2. Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin side down and cook until browned, about 3-4 minutes then transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2-3 minutes. Add the cream and simmer to thicken slightly, 2-3 minutes. Season with salt and pepper.
3. Pour cream sauce over the mushrooms in the skillet, then add the fish skin side up. Simmer until the fish is just about firm and translucent about 5-7 minutes. Garnish and serve.

I roasted some asparagus and cauliflower in the oven at 400 degrees with Olive Oil and salt and pepper for 15 minutes.