Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Mushroom Tarragon Fish

 
One serving costs about $5.72 One serving costs about $5.72

$5.72 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:75%

Spoonacular Score: 75%

 

Need a pescatarian main course? Mushroom Tarragon Fish could be a tremendous recipe to try. For $5.61 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 517 calories, 52g of protein, and 23g of fat. Head to the store and pick up cup bread crumbs, butter, spice islands co, and a few other things to make it today. Only a few people made this recipe, and 5 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is excellent. Try Tarragon-tomato Fish, Tarragon Fish and Vegetables, and Broiled Fish with Tarragon Sauce for similar recipes.

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.

Zind-Humbrecht Calcaire Pinot Gris

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.

» Get this wine on Wine.com

Ingredients

Servings:
3 Tbsps
3 Tbsps white Spice Rub
white Spice Rub
1 cup
1 cup dry bread crumbs
dry bread crumbs
6 Tbsps
6 Tbsps butter
butter
2
2  green onions
green onions
5 ounces
5 ounces mushrooms
mushrooms
0.5 tsps
0.5 tsps pepper
pepper
some
some salt
salt
1.5 tsps
1.5 tsps tarragon
tarragon
2 pounds
2 pounds lean white fish fillets
lean white fish fillets
3 Tbsps white Spice Rub
3 Tbsps
white Spice Rub
1 cup dry bread crumbs
1 cup
dry bread crumbs
6 Tbsps butter
6 Tbsps
butter
2  green onions
2
green onions
5 ounces mushrooms
5 ounces
mushrooms
0.5 tsps pepper
0.5 tsps
pepper
some salt
some
salt
1.5 tsps tarragon
1.5 tsps
tarragon
2 pounds lean white fish fillets
2 pounds
lean white fish fillets

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

  1. Arrange fish in bottom of 13 x 9-inch baking pan, overlapping thinner ends of fish to prevent overcooking. In order listed, evenly sprinkle wine, tarragon, salt and pepper (as desired), mushrooms, green onions and bread crumbs over fish. Drizzle with butter.
  2. Bake at 400 degrees F for 15 to 20 minutes or until fish flakes when tested with fork.
  3. Makes 4 to 6 servings
  4. NOTES : A quick and stylish entree

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.72
Ingredient
3 tablespoons white Spice Rub
1 cup dry bread crumbs
6 tablespoons butter
2 green onions
5 ounces mushrooms
½ teaspoons pepper
1.5 teaspoons tarragon
2 pounds lean white fish fillets
Price
$0.41
$0.42
$0.72
$0.16
$0.79
$0.03
$0.19
$20.14
$22.86

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
496k Calories
51g Protein
22g Total Fat
23g Carbs
27% Health Score
Limit These
Calories
496k
25%

Fat
22g
35%

  Saturated Fat
12g
79%

Carbohydrates
23g
8%

  Sugar
2g
3%

Cholesterol
158mg
53%

Sodium
663mg
29%

Get Enough Of These
Protein
51g
102%

Selenium
105µg
151%

Vitamin B12
3µg
62%

Vitamin B3
12mg
61%

Vitamin D
7µg
49%

Phosphorus
475mg
48%

Vitamin K
43µg
41%

Manganese
0.66mg
33%

Vitamin B1
0.4mg
26%

Potassium
918mg
26%

Folate
100µg
25%

Vitamin B6
0.5mg
25%

Vitamin B2
0.42mg
25%

Iron
4mg
23%

Magnesium
87mg
22%

Copper
0.39mg
20%

Vitamin B5
1mg
18%

Vitamin A
696IU
14%

Calcium
122mg
12%

Vitamin E
1mg
10%

Zinc
1mg
10%

Fiber
2g
9%

Vitamin C
2mg
3%

covered percent of daily need

Related Recipes