Recipe yields 6 servings
2 lbs fresh black sea bass filets
Salt and pepper, to season
1 large shallot
16 oz white mushrooms
1 cup chicken stock
1/2 cup white wine
1 tbsp Dijon mustard
Fresh parsley, to garnish
Season both sides of fish with salt and pepper.
Coat the bottom of a skillet with non-stick cooking spray. Place fish in skillet and cook 3-4 minutes per side or until fish is cooked through.
When fish is cooked, remove to a serving dish and put aside. Cover with foil to keep warm.
Chop scallions and add to pan. Allow to cook for 2-3 minutes or until fragrant.
Add chicken broth and white wine to deglaze the pan. Stir and be sure to scrape up any browned bits on the bottom of the pan. Bring sauce to a boil and cook until reduced. Add Dijon mustard and whisk in to sauce.
Add mushrooms to your sauce and cook for 5-8 minutes or until mushrooms are cooked through and tender.
Pour sauce and mushrooms over fish in reserved dish.
Serve with rice or vegetables and enjoy!