Weight Watchers Recipes

Baked Halibut Marsala Recipe with Mushrooms

Tender white fish fillets are baked and smothered in a Marsala wine mushroom sauce for a healthy, delicious baked halibut recipe. 315 calories and 4 Weight Watchers SP


  • 4 (6 oz. each) halibut fillets
  • ½ teaspoon salt divided
  • ½ teaspoon ground pepper divided
  • 4 teaspoons olive oil divided
  • 12 ounces crimini mushrooms thinly sliced
  • 3 tablespoons minced shallots
  • 1 garlic clove minced
  • 1 tablespoon all-purpose flour
  • ¾ cup chicken broth
  • ¾ cup Marsala wine
  • 3 tablespoons minced flat-leaf parsley

Cook Mode

Prevent your screen from going dark


  • Preheat the oven to 375 degrees F. Line a baking sheet with foil and coat with cooking spray.
  • Place the barramundi fillets on the prepared baking sheet, rub with 1 teaspoon olive oil and season with ¼ teaspoon and ¼ teaspoon pepper.
  • Bake until the fish is just cooked through, 10 to 12 minutes.
  • Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Cook the mushrooms until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.
  • Heat 1 teaspoons olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.
  • Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining ¼ teaspoon of salt and pepper.
  • Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.
  • Garnish with parsley and serve.


Weight Watchers Points: 4 (Blue – Freestyle SmartPoints), 4 (Green), 4 (Purple)


Serving: 1Fillet + ¼ of Mushroom Sauce | Calories: 315.1kcal | Carbohydrates: 10.6g | Protein: 37.6g | Fat: 12.3g | Saturated Fat: 2.9g | Cholesterol: 98.4mg | Sodium: 663mg | Fiber: 1.1g | Sugar: 2.3g

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button