LEMON MUSHROOM PICKEREL FILLETS

Written By Wendy Banh

Makes 2 servings

INGREDIENTS

  • 2 Fisherfolk Pickerel fillets

  • 1 lemon (juiced)

  • 1/2 cup white wine

  • 1/2 cup white onion (diced)

  • 2-3 cloves garlic (minced)

  • 1-2 sprigs fresh parsely

  • 1 cup mushrooms (sliced)

  • Salt and Pepper to taste

INSTRUCTIONS

  1. Prepare your mushrooms, onions, garlic, parsley, and lemon juice

  2. Season the pickerel fillets with salt and pepper.

  3. Heat 1 tablespoon of neutral oil in a pan over medium-high heat. Sear the fillets (skin side down first) for about 2-3 minutes on each side, or until golden brown. Remove from the pan and set aside.

  4. In the same pan, sauté onions and garlic until fragrant and translucent, about 2-3 minutes. Add extra oil if needed.

  5. Add the sliced mushrooms and cook until they release their moisture and become tender.

  6. Deglaze the pan with the lemon juice and 1/2 cup white wine, scraping up any browned bits from the bottom. Let the sauce simmer until slightly thickened.

  7. Add back the pickerel and spoon the lemon-infused mushroom sauce over the fillets.

  8. Garnish with additional parsley.

Enjoy!

Cooking Notes:

  • These fillets are amazing served by themselves, but also pair amazingly on rice!

  • For an even creamier sauce, add 2 tbsp heavy cream or milk when deglazing the pan.

Wendy Banh
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