Striped Bass with Mushrooms

Ingredients

• 0.8 cup cooking wine dry white
• 2 sprigs thyme leaves fresh
• 0.8 cup heavy cream 
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin
• 5 large shallots thinly sliced
• 24 ounce skin-on striped bass fillets ()
• 3 tablespoons butter unsalted
• 10 ounces mushrooms white trimmed quartered

Equipment

• frying pan
• wooden spoon

Directions

1. Heat the butter in a large skillet over medium heat.
2. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper.
3. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.
4. Meanwhile, season the fish with salt and pepper.
5. Heat the oil in another large skillet over medium-high heat.
6. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate.
7. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes.
8. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
9. Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes.
10. Garnish with parsley, if desired.
11. Photograph by Antonis Achilleos