Time: 25 min.
Complexity: easily
Servings: 4

Fried fish with mushrooms and fresh arugula is an interesting combination that's sure to please those who appreciate bold flavors. The fish is first pan-fried on one side, then finished in the oven while you fry the mushrooms. Sauté the sliced ​​mushrooms in a skillet with onions in a mustard-vinegar sauce. Serve them alongside the fish on a bed of arugula, drizzled with the delicious sauce. This dish takes less than half an hour to prepare, yet looks very festive.

Ingredients:

• 4 Arctic char fillets, 180g each (approximately 2.5cm thick)
• 4 tbsp olive oil + extra for drizzling over arugula
• 220 g of mushrooms, thinly sliced
• 2 shallots, finely chopped
• 2 tablespoons red wine vinegar, plus extra for drizzling over arugula
• 2 tsp grainy mustard
• 1 tbsp chopped chives
• 1 tbsp. l. chopped parsley
• 2 bunches arugula, trimmed

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, champignon mushrooms, shallots, wine vinegar, arugula

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Preparation:

Step 1
• Preheat oven to 175°C.
  
  Season the fish with salt and pepper. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden brown on the bottom, about 3 minutes. Transfer to a baking sheet, flipping the fish over, and bake in the oven until cooked through, another 3-5 minutes.
Step 2
• Meanwhile, wipe out the skillet, return it to medium-high heat, and add the remaining 3 tablespoons of olive oil. Add the mushrooms and cook, undisturbed, until golden brown on the bottom, about 1 minute. Stir and cook until all the mushrooms are browned, about 3 minutes more. Add the shallots and cook, stirring, until softened, about 2 minutes. Then stir in 2 tablespoons of vinegar and mustard and bring to a simmer. Remove from heat and stir in the chives and parsley.
Step 3
• Drizzle the arugula in a bowl with olive oil and vinegar, season with salt and pepper, and toss. Divide among plates and serve with the fish. Top with the mushrooms and drizzle with the pan juices.

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