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1
Preheat your oven to 450F.
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2
1.
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Heat about a tablespoon of olive oil to medium heat in a pan and add garlic, onions and mushrooms.
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Cook until onions are translucent and mushrooms are nearly tender.
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2.
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Turn heat to high and pour in wine.
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Quickly scrape off any brown bits with the wine.
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Let some of the wine cook off.
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3.
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Turn down heat to medium.
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Add in chicken stock, salt and pepper.
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Allow to cook until mushrooms are tender and liquid has reduced into a slightly thicker sauce.
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It should coat a spoon.
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Cover and set aside.
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4.
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In an oven proof pan, heat olive oil until just before smoking point.
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The amount depends on your pan and the quantity of fish you use; you dont want to fry your fish, merely sear it, so dont put so much in that when you add the fish, it will rise to 1/2 an inch.
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18
Mine rose to maybe 1/8 of an inch.
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5.
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Pat your fish dry on both sides.
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Liberally salt and pepper both sides.
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6.
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Carefully place your fish in the pan.
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To avoid splatter, lay it down away from you, meaning the side closest to you gets set down, the side further away from you gets dropped.
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7.
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Sear for 5-6 minutes until golden brown.
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Flip over for another few minutes until golden brown.
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Then transfer to the oven for 3-4 minutes until cooked through.
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8.
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Dish out sauce and place the fish in the middle.
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31
Serve with some steamed vegetables, preferably tossed in rosemary.
