Roasted Sea Bass with Wild Mushrooms

Name: Roasted Sea Bass with Wild Mushrooms
Yield: Serves 4
Ingredients: 1/3 ounce, dried porcini mushrooms; 2 tablespoons, unsalted butter; 2 tablespoons, extra virgin olive oil, plus additional for fish; 1 sprig, fresh rosemary; 1 , small red onion, halved through the root end and sliced thin; 1 pound, portobello mushrooms, stems removed, caps halved and cut into 1/2-inch-thick slices; 1 pound, cremini mushrooms, halved; , Salt; 2 medium cloves, garlic, minced or pressed through a garlic press; , Ground black pepper; 4 skinless fillets, Chilean sea bass, each about 1 1/2 inches thick (about 1 1/2 pounds total); 1 tablespoon, minced fresh parsley leaves; 1 , small lemon, cut into wedges

Main Courses
Fish & Seafood

While the combination of fish and mushrooms may seem surprising, Italians routinely cook with both. We wanted to marry the flavors of briny fish and earthy mushrooms with a simple method for roasting the fish.

SERVES 4

TIME 1 hour

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