Thyme-Spiced Sole with Shiitake Mushrooms, Garlic and Cherry Tomatoes

By Elizabeth Kurtz

½ pound shiitake mushrooms or button mushrooms, stems removed and sliced
4 tablespoons extra-virgin olive oil, divided
2 tablespoons soy sauce
2 cups grape or cherry tomatoes
3 cloves garlic, sliced
3 cloves garlic, whole
4 fresh thyme sprigs, leaves removed, or 1½ teaspoons dried thyme
2 tablespoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 slices fillet (5 ounces each) of flounder, sole, red snapper or tilapia
Thyme sprigs, for garnish

1. Preheat oven to 400°F. In a medium bowl, toss the mushrooms with 2 tablespoons of the oil and the soy sauce. Transfer to a 9×13-inch oven-safe baking dish and bake, uncovered, for 20 minutes.
2. Remove the mushrooms from the oven. Add the tomatoes, sliced garlic, whole garlic, remaining 2 tablespoons oil, thyme leaves, balsamic vinegar, salt and black pepper. Toss so that the mushrooms and tomatoes are well-coated with the sauce. Return to the oven and bake for 15 minutes.
3. Remove the mushroom and tomato mixture from the oven. Arrange the fish in the baking dish, gently spooning the vegetables and liquid over the fish to cover. Bake, uncovered, until the fish is cooked through, 10 to 15 minutes. Serve warm with the sauce and vegetables. Garnish with additional fresh thyme, as desired.

Yield: 6 to 8 servings

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