Beirut - Lebanon

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White fish fillet with mushroom sauce

This mushroom sauce, paired with white fish fillets, is a simple recipe that is ready in minutes— perfect for an easy and quick family meal. The combination of mushrooms, onion, and thyme with sour cream and lemon juice is a scrumptious sauce for the tender and flaky fish.

  • Prep Time 15 mins
  • Cook Time25 mins
  • Servings4 servings
White fish fillet with mushroom sauce

Cooking Directions

  1. Pre-heat the oven to 350 F. Grease a 2-quart glass baking dish or spray it with nonstick cooking spray and set aside.
  2. Melt the butter in a medium saucepan over medium heat; when it starts to sizzle a bit add the mushrooms, onion, and garlic. Then cook until the vegetables are tender and the liquid evaporates, about 10 minutes, stirring frequently to prevent burning.
  3. Add the flour, thyme, salt, and pepper to the saucepan and cook for 2 minutes. Add the milk and sour cream; cook and stir until the sauce is thickened and bubbly. Remove the saucepan from the heat and add the lemon juice and peel.
  4. Place the fillets in the prepared baking dish and cover with sauce. Bake for 15 to 20 minutes or until the fish is cooked to at least 145 F and flakes easily when tested with a fork.


  • 2 tablespoons butter
  • 1 1/2 cups cremini mushrooms (sliced)
  • 1 onion ( finely chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons flour
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 1/2 pounds fish fillets

Used Product

White Fish Fillet – Gourmet 500gr

Deep-skinned, high-quality boneless & skinless whitefish fillets – Gourmet 500 grams (Pangasius Fillets, Pangasius Hypophthalmus). Sourced responsibly.

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