CREAMY MUSHROOM FISH

CREAMY  MUSHROOM  FISH:  

On the table in 30 min

                                              

INGREDIENTS:

40  g butter
1  medium (150g) onion, chopped
2  tsp  chopped fresh thyme
250  g button mushrooms, sliced
4 (800g) boneless white fish fillets
2  tbsp dry white wine
1/4  cup (60ml) fish stock
3  tsp  cornflour
1/3  cup  (80ml) cream

METHOD:

• Combine butter, onion and thyme in large shallow microwave- safe dish; cook, uncovered, on HIGH (100%) 4 minutes, stirring once during cooking.
• Place mushrooms in same dish; top with fish, folding thin ends under. Pour over wine and stock; cook, covered, on HIGH (100%)  about 5 minutes or until fish is just cooked through.
• Remove fish from dish; cover to keep warm. Reserve  1 cup (250ml) liquid in dish, stir in blended cornflour and cream; cook, uncovered, on HIGH (100%) about 4 minutes or until sauce boils and thickens slightly, stirring once during cooking. Serve sauce over fish.