Tilapia in Mushroom Sauce (Tilapia en Salsa de Champiñones)

Ingredients

• 2 tablespoons butter 
• 2 tablespoons flour all-purpose
• 1 teaspoon garlic minced
• 0.3 teaspoon ground thyme 
• 2 cups milk 
• 1 tablespoon olive oil 
• 0.3 cup onion chopped
• 0.5 pound portabello mushrooms cleaned sliced
• 2 servings salt and pepper 
• 12 oz tilapia fillets 

Equipment

• frying pan
• sauce pan
• whisk
• wooden spoon

Directions

1. Season both sides of tilapia fillets with salt and black pepper.
2. Heat oil in a large skillet over medium heat.
3. Add tilapia fillets and cook 3 to 5 minutes.Meanwhile, set a saucepan over medium-high heat and add the butter. Once melted, add the mushrooms, onions, garlic and thyme to the pan and cook, stirring often, until most of the liquid has evaporated, about 5 minutes.
4. Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes.
5. Whisk the milk into the saucepan. Season the sauce with the salt and pepper and stir to combine. Bring the sauce to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes.Top tilapia with mushroom mixture just before serving.