Posted by: socalsalty | November 10, 2011

Recipe: Sian’s Parmesan-Crusted Rock Fish with Creamy Mushroom Marsala Sauce

Served with sauteed broccolini

I have a symbiotic relationship with several of my work colleagues.  I give them fish…they give me pictures and recipes.   Here’s the latest from Sian.  It’s broiled, so a nice healthy way to enjoy the bounty of rockfish that can be had locally up and down the coast.  Enjoy!

Parmesan-crusted Rock Fish with Creamy Mushroom Marsala Sauce
(Serves 2)

1/2 lb Rock Fish filets

1 cup Grated parmesan cheese

1 whole egg

2 cups sliced mushrooms (any variety you like)

2 Tbsp Olive oil

1 cup milk

1/4 cup Marsala wine (sweet) or sherry

Salt and Pepper to taste

Preheat oven to 350. Lightly whip egg in a small to medium-sized bowl and in separate bowl add parmesan. Dredge Rock Fish filets first in egg wash, then into the parmesan, coat both sides.  Salt and pepper both sides.  Place all filets on a baking sheet.  Place in the oven for 15 minutes.  Then broil for 2-5 minutes until golden brown.

Coat non-stick pan with olive oil.  Add mushrooms and saute for 3-5 minutes or until they become soft and begin releasing their liquid.  Add milk and marsala wine.  Reduce liquid by half.  Keep warm.

Plate the fish and spoon the mushrooms and sauce over the fish.  Serve immediately.


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