2 pounds fish fillets
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon lemon pepper
3 tablespoons butter
1 1/2 cups sliced mushrooms
1/2 cup hickory-smoke flavored almonds
2 tablespoons chopped parsley
Parsley sprigs and lemon wedges for garnish, if desired


1. Preheat oven to 350 degrees F. Place fillets in a single layer in a well-oiled baking dish. Sprinkle with lemon juice, salt and lemon pepper. Bake for 10 minutes per inch of thickness or until fish flakes easily and is no longer translucent in the center.
2. Meanwhile, in a small saucepan over medium heat, melt butter, add mushrooms; cook until softened, about 5 minutes. Add almonds and chopped parsley.
3. To serve, spoon mushroom mixture over fish. Garnish with parsley springs and lemon wedges, if desired.

Use a mild white fish fillet, such as flounder, for this dish. Serve with rice or boiled new potatoes.

Baked Fish with Mushrooms and Smoked Almonds
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