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Here’s a light fish dinner that’s refreshingly different, seasoned with mushrooms, tomatoes, garlic, thyme, and balsamic vinegar.
1/2 pound shiitake mushrooms or button mushrooms, stems removed and sliced
4 tablespoons Gefen Extra-Virgin Olive Oil, divided
2 tablespoons Glicks Soy Sauce
2 cups grape or cherry tomatoes
3 cloves garlic, sliced plus 3 whole cloves
4 fresh thyme sprigs, leaves removed, or 1 and 1/2 teaspoons dried thyme
2 tablespoons Tuscanini Balsamic Vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 slices fillet (5 ounces each) of flounder, sole, red snapper or tilapia
thyme sprigs, for garnish
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, toss the mushrooms with two tablespoons of the oil and the soy sauce. Transfer to a nine- by 13-inch oven-safe baking dish and bake, uncovered, for 20 minutes.
Remove the mushrooms from the oven. Add the tomatoes, sliced garlic, whole garlic, remaining two tablespoons oil, thyme leaves, balsamic vinegar, salt and black pepper. Toss so that the mushrooms and tomatoes are well coated with the sauce. Return to the oven and bake for 15 minutes.
Remove the mushroom and tomato mixture from the oven. Arrange the fish in the baking dish, gently spooning the vegetables and liquid over the fish to cover.
Bake, uncovered, until the fish is cooked through, 10 to 15 minutes. Serve warm with the sauce and vegetables. Garnish with additional fresh thyme, as desired.
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