Recipe: Fish Fillets Roasted with Red Potatoes, Mushrooms in Rosemary Oil

ROASTED COD, FRESH WHITE MUSHROOMS AND VEGETABLES

12 ounces fresh white mushrooms
1/4 cup olive oil
2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried rosemary leaves)
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 pounds red-skinned potatoes, sliced (about 4 cups)
1 large onion, sliced (about 1 cup)
5 medium garlic cloves, chopped (about 5 teaspoons)
1 1/4 pounds cod or other firm-fleshed white fish fillets

Preheat oven to 400 degrees F.

Trim mushroom stems; cut in thick slices; set aside.

In a small cup, combine olive oil, rosemary, salt and pepper until well blended.

In a 13 9 2-inch ovenproof dish, combine reserved mushrooms, the potatoes, onion and garlic; add 3 tablespoons of the seasoned oil; toss.

Bake for 10 minutes; stir well. Continue baking until vegetables are tender, about 15 minutes longer.

Cut fish into 4 portions. Place fish on top of potatoes; drizzle remaining 1 tablespoon seasoned oil over fish.

Bake just until fish is opaque in the thickest part, 10 to 12 minutes.

Makes 4 servings
Source: The Mushroom Council