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1
Make the parsley sauce.
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2
Bring a small pot of water to a boil, salt generously and add parsley leaves.
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3
Blanch for 20 seconds only and transfer to a bowl of cold water.
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4
Drain and press leaves against strainer to squeeze out water, then squeeze by the handful.
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5
Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine.
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6
When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula.
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7
Turn on again and add oil with the machine running.
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8
Puree until smooth.
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9
Transfer to a mortar and pestle and continue to work until smooth.
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10
Season to taste with salt and pepper, and set aside.
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11
Heat oven to 425 degrees.
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12
Oil a baking dish that can accommodate all of the fish.
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13
Season fish with salt and pepper.
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14
Place in baking dish.
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15
Drizzle oil over fish, add wine to pan and cover tightly.
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16
Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
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17
While fish is baking, cook mushrooms.
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18
Heat a medium-size or large skillet over high heat and add olive oil.
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19
Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat.
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20
Turn heat to medium and add garlic and salt and pepper to taste.
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21
Toss or stir in the pan for another minute or two, just until the mushrooms have softened.
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22
Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated.
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23
Taste and adjust seasoning.
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24
Turn off the heat.
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25
When fish is done, tip or spoon some of the liquid from baking dish into parsley puree and stir together with pestle until sauce is smooth and has a creamy consistency.
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26
Place a piece of fish on each of 4 plates.
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27
Spoon parsley sauce onto plate, next to fish.
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28
Place mushrooms on parsley sauce and serve.
