Best 5 Whole Roasted Fish With Wild Mushrooms Recipes

**Whole Roasted Fish with Wild Mushrooms: A Symphony of Flavors**

Indulge in a culinary masterpiece that brings together the rustic charm of a whole roasted fish and the earthy elegance of wild mushrooms. This delectable dish, presented with a symphony of flavors, tantalizes the taste buds with its crispy skin, flaky flesh, and an aromatic medley of wild mushrooms. Prepared with a blend of herbs and spices, the fish is roasted to perfection, resulting in a moist and flavorful center. Served alongside a creamy wild mushroom sauce, this dish elevates the humble fish into an extraordinary feast. Dive into a culinary journey where the essence of the sea meets the magic of the forest, creating a dish that will leave you craving for more. Discover the art of preparing this exquisite meal with our easy-to-follow recipe, complemented by stunning visuals that guide you through each step.

Let's cook with our recipes!

OVEN-ROASTED FISH AND MUSHROOMS

Oven-Roasted Fish and Mushrooms image

Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 40m

Number Of Ingredients 7

Ingredients

2 pounds cremini or shiitake mushrooms (trimmed), halved if large
4 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus 4 whole sprigs
Coarse salt and ground pepper
4 firm white-fleshed fish fillets, such as striped bass or cod (6 ounces each)
1/2 cup packed fresh parsley leaves
1 tablespoon fresh lemon juice, plus lemon wedges for serving

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Nutrition Facts : Calories 391 g, Fat 20 g, Fiber 2 g, Protein 35 g

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME

Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

Preheat oven to 375 degrees F.
Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

WHOLE ROASTED FISH WITH WILD MUSHROOMS

Whole Roasted Fish With Wild Mushrooms image

A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton). Do not forget to call your fishmonger ahead to order a large fish. This recipe, with lemons, herbs and crisp wild mushrooms, will work with any 4- to 6-pounder, from delicate black sea bass to salmon-colored arctic char. The variety of fish here is less important than the size. Generally speaking, you'll need about a pound of fish per person, though three-quarters of a pound will do if you're serving it in the context of a multi-course meal. Also, if you can't find one very large fish, you can use two smaller ones, 1 1/2 to 2 1/2 pounds each. In that case, feel free to squeeze them into one roasting pan.

Provided by Melissa Clark

Categories dinner, quick, main course

Time 1m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned
3 tablespoons extra-virgin olive oil, more as needed
1/4 teaspoon coarse kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
Thinly sliced lemon, as needed, plus lemon wedges for serving
1 small bunch fresh herbs, such as sage, thyme or rosemary
1 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces
Best quality extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.
While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes.
Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 1 gram

WHOLE ROASTED FISH WITH WILD MUSHROOMS

WHOLE ROASTED FISH WITH WILD MUSHROOMS image

Categories Fish

Yield 4-6 servings

Number Of Ingredients 9

Ingredients

1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned
3 tablespoons extra-virgin olive oil, more as needed
1/4 teaspoon coarse kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
Thinly sliced lemon, as needed, plus lemon wedges for serving
1 small bunch fresh herbs, such as sage, thyme or rosemary
1 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces
Best quality extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish. 2. While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes. 3. Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

Ingredients

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

Tips:

Choose the freshest fish possible. Look for fish that has bright, clear eyes, shiny scales, and a firm texture. Avoid fish that has a dull appearance, cloudy eyes, or a slimy texture.
Preheat your oven to the correct temperature before roasting the fish. This will help to ensure that the fish cooks evenly and thoroughly.
Use a heavy-duty baking sheet or roasting pan. This will help to prevent the fish from sticking to the pan and will also help to distribute the heat evenly.
Line the baking sheet or roasting pan with parchment paper. This will make it easier to clean up after roasting the fish.
Season the fish liberally with salt and pepper. You can also add other seasonings, such as herbs, spices, or citrus zest, to taste.
Roast the fish for the recommended amount of time, or until it is cooked through. The cooking time will vary depending on the size and thickness of the fish.
Let the fish rest for a few minutes before serving. This will help to keep the fish moist and juicy.

Conclusion:

Whole roasted fish with wild mushrooms is a delicious and elegant dish that is perfect for a special occasion. With its crispy skin, flaky flesh, and savory mushroom sauce, this dish is sure to impress your guests. So next time you're looking for a special way to prepare fish, give this recipe a try. You won't be disappointed!