White Fish with Herb Duxelle


This recipe is an interesting combination of fish with mushrooms, which provide an earthy balance to the dish.

Makes 6 servings
Cooking time: n/a


  • 1 pkg (8oz/225g) fresh mushrooms
  • 1 shallot, finely chopped
  • 4 green onions, chopped
  • 2 Tbsp (30 mL) chopped fresh parsley
  • 1 tsp (5 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3/4 cup (175 mL) dry whole wheat bread crumbs
  • 2 Tbsp (30 mL) canola oil
  • 1 can (14oz/398 mL) low sodium crushed tomatoes
  • 1 Tbsp (15 mL) balsamic vinegar
  • 11/2 lb (750 g) white fish


  1. Preheat oven to 400 ˚F (200 ˚C).
  2. In a food processor, mince mushrooms until finely chopped. In a large, dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes.
  3. Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set this duxelle mixture aside.
  4. In a lightly oiled 9×13 inch (22×33 cm) baking pan, spread crushed tomatoes. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets.
  5. Bake for 15-20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

Nutritional Information

Per Serving
Total Fat8 g
Saturated Fat1.5 g
Cholesterol55 mg
Sodium350 mg
Carbohydrates17 g
Fiber2 g
Protein27 g


Choices: 1 carbohydrate; 3 meat and alternativesCourtesy of canolainfo.org.