Oven-Steamed Sea Bass with Wild Mushrooms

1. 1

   Preheat the oven to 500.

2. 2

   In a small bowl, combine the butter and garlic.

3. 3

   In a large skillet, melt half of the garlic butter.

4. 4

   Add the shiitake and oyster mushrooms and cook over high heat, stirring occasionally, until tender and just beginning to brown, about 8 minutes.

5. 5

   Season lightly with salt and pepper.

6. 6

   Tear 4 sheets of heavy-duty aluminum foil, about 14 inches square.

7. 7

   Spoon the mushrooms onto the foil squares and top with the fish fillets, skin side down.

8. 8

   Spread the remaining garlic butter over the fillets and drizzle with the soy sauce and sake.

9. 9

   Fold the foil over the fish and seal the edges of the packets.

10. 10

    Set them seam side up on a sturdy baking sheet.

11. 11

    Bake for 15 minutes, until the fish is tender.

12. 12

    Transfer the fish to plates, spoon the mushrooms and juices on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.