How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sea Bass with Sherry Vinegar Glaze and Mushroom Saute?

You need 8 ingredients. The key ingredients include: 4 5- to 6-ounce sea bass fillets, 1/4 cup Sherry wine vinegar, 1 tablespoon butter, 1/3 cup chopped onion, and more.

Is Sea Bass with Sherry Vinegar Glaze and Mushroom Saute suitable as seafood?

Yes, Sea Bass with Sherry Vinegar Glaze and Mushroom Saute falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Sea Bass with Sherry Vinegar Glaze and Mushroom Saute?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass with Sherry Vinegar Glaze and Mushroom Sau

Name: Sea Bass with Sherry Vinegar Glaze and Mushroom Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5- to 6-ounce sea bass fillets; 1/4 cup Sherry wine vinegar; 1 tablespoon butter; 1/3 cup chopped onion; 1/3 cup coarsely grated peeled Granny Smith apple; 6 ounces fresh oyster mushrooms, cut into 1-inch pieces; 2 teaspoons chopped fresh thyme; 3 tablespoons apple juice

Try this homemade Sea Bass with Sherry Vinegar Glaze and Mushroom Saute recipe the whole family will love. Made with Sherry wine vinegar, butter, onion …

This Sea Bass with Sherry Vinegar Glaze and Mushroom Saute relies on simple, everyday ingredients such as to 6-ounce sea bass fillets, sherry wine vinegar, butter and chopped onion. It comes together quickly and makes 4 servings, at about 64 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

4 5- to 6-ounce sea bass fillets
1/4 cup Sherry wine vinegar
1 tablespoon butter
1/3 cup chopped onion
1/3 cup coarsely grated peeled Granny Smith apple
6 ounces fresh oyster mushrooms, cut into 1-inch pieces
2 teaspoons chopped fresh thyme
3 tablespoons apple juice

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Quick Info

Servings
4 servings
Calories
64 kcal
Category
Seafood

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Sea Bass with Sherry Vinegar Glaze and Mushroom Saute

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