My very underestimated neighbour, who gave me the broad beans the other day, also gave me a nice big fillet of Blue Eyed Trevalla fresh off her friend’s fishing boat. I was thrilled, because it costs $35 a kilo here, and I was holding about 800 grams! I knew exactly what I was going to make with it, and today’s weather only reaffirmed my choice (we had 8.4mm of rain in the last 24 hours).
Baked Fish with Cream & Mushroom
My family have been eating this dish ever since I can remember. In fact I can’t even remember learning how to make it, I’ve just akways known.
You will need:
750-1kg of firm-fleshed white fish
400-500 mL cream
4-5 mushrooms, sliced
1 packet powdered cream of mushroom soup
grated cheddar cheese, to cover
Preheat oven to 180 degrees Celsius. Cut fish into serving sized portions, and arrange evenly in a square baking dish. Sprinkle over the powdered soup mix, and pour the cream evenly over the fish. Drop the mushrooms in around the fish pieces, and season generously with cracked pepper. Cover with a generous layer of grated cheese (who care about heart disease, right Tim?) and bake for 40-50 minutes, turning the dish around if needed, after 20 minutes.
Serve with fluffy white rice, and you really need to slather it with the sauce, because, while the fish will be delicious, the sauce is absolutely to die for, and I would happily eat a bowl of just rice & sauce!! Can’t get enough sauce.