Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Add 2 tbsp. (1 fl oz / 30ml) extra virgin olive oil to a frying pan set over medium heat.
- Sauté the thinly sliced onion (2.5 oz / 70g), minced garlic clove (0.1 oz / 3g), and sliced mushrooms (2.5 oz / 70g) for about 4 minutes, or until the mushrooms are slightly tender.
- Stir in 2 tsp. (0.2 oz / 5g) arrowroot powder, 0.1 tsp. (0.1 oz / 2g) sea salt, 1 tsp. (0.1 oz / 1g) chopped thyme leaves, and 0.1 tsp. (0.05 oz / 1g) freshly ground black pepper, cooking the mixture for exactly 1 minute.
- Pour in 0.5 cup (4 fl oz / 120ml) water and stir continuously until the sauce has thickened.
- Stir in 0.5 cup (0.5 oz / 15g) roughly chopped fresh parsley and cook the sauce for 1 minute more before removing the pan from the heat.
- Place the 2 white fish fillets (6 oz / 170g each) onto the prepared baking tray.
- Cover the fish fillets evenly with the thickened mushroom sauce.
- Bake in the preheated oven for about 20 minutes, or until the fish is completely cooked through and flakes easily with a fork.
- Pat the Fillets Dry: Before adding the fish to your baking tray, use a paper towel to pat the fillets completely dry. Removing excess surface moisture prevents the fish from steaming and helps the mushroom sauce cling beautifully to the fillets.
Keto-Friendly Thickeners: The arrowroot powder used here makes this recipe perfectly Paleo-compliant. If you are baking for a strict Keto diet, simply swap out the 2 tsp. of arrowroot for 1/4 tsp. of xanthan gum. Whisk it in slowly to thicken the sauce without adding any extra carbohydrates.
Brown the Mushrooms Properly: Don't rush the sautéing process. Let the mushrooms cook undisturbed for a minute or two in the olive oil before stirring. This allows them to develop a deep, savory brown crust rather than just releasing their water, drastically elevating the flavor profile of the sauce.
Monitor the Internal Temperature: White fish can dry out quickly if overbaked. The fish is done when it reaches an internal temperature of 145°F (63°C) and the flesh turns completely opaque and flakes easily with a gentle twist of a fork.