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
Ingredients
- 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
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Instructions
- 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.
Notes
Weight Watchers Points: 4 (Blue – Freestyle SmartPoints), 4 (Green), 4 (Purple)
Nutrition
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
