4 6 oz. Barramundi fillets

½ tsp salt, divided

11/2 tsp ground pepper, divided

4 tsp olive oil, divided

12 oz. crimini mushrooms, thinly sliced

3 tbsp minced shallots

1 garlic clove, minced

1 tbsp all-purpose flour

¾ cup chicken broth

¾ cup Marsala wine

3 tbsp minced flat-leaf parsley

 

Preheat the oven to 375°. Line a baking sheet with foil and coat with cooking spray. Place the barramundi fillets on the prepared baking sheet, rub with 1 teaspoon olive oil and season with ¼ teaspoon and ¼ teaspoon pepper. Bake until the fish is just cooked through, 10 to 12 minutes.

 

Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Cook the mushrooms until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.

Heat 1 teaspoons olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.

 

Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining ¼ teaspoon of salt and pepper. Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.

Garnish with parsley and serve.

Serves  4

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Original recipe

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