Scorpionfish fillets with mushrooms and potatoes are a second course suitable for preparing at this time.
Autumn has arrived, and we notice it from the grey days we have here.
Indeed, with this weather, I feel more inclined to cook delicious dishes 😉
I usually enjoy fish twice a week and sometimes more.
This morning, while doing groceries, I bought some champignon mushrooms and fish.
Today I was in a hurry, so I preferred to cook frozen fish.
I chose scorpionfish and wanted to cook it differently, so I paired it with mushrooms 😉
What can I say? It’s worth trying because it is a very good dish: simple and filling at the same time.
If you have the time and like fresh fish, you can use that.
Besides mushrooms, I also added potatoes, which are always very suitable with fish.
If you don’t like wine, you can simply replace it with water.
Initially, I wanted to cook the ingredients separately, but in the end, I decided to cook everything together because I realized their cooking time is almost the same.
So it’s very simple to prepare 🙂
P.S.: Try also:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 227.31 (Kcal)
- Carbohydrates 16.75 (g) of which sugars 2.86 (g)
- Proteins 27.69 (g)
- Fat 5.51 (g) of which saturated 0.73 (g)of which unsaturated 0.16 (g)
- Fibers 2.47 (g)
- Sodium 299.86 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Scorpionfish Fillets with Mushrooms and Potatoes
- 4 fillets scorpionfish
- 10.5 oz champignon mushrooms
- 10.5 oz potatoes
- 1 clove garlic
- 1/4 cup white wine
- 1 bunch chopped parsley
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Knife
- 1 Spoon
Steps for Scorpionfish Fillets with Mushrooms and Potatoes
Clean the mushrooms with a damp cloth, remove the dirt with a small knife, and slice them.
Peel and wash the potatoes.
In a large pan, sauté the oil with garlic and chopped parsley.
After a few minutes, add the sliced mushrooms and potatoes. Those who don’t like garlic can remove it.
Deglaze with dry white wine. After 10 minutes, add the scorpionfish fillets.
After 5 minutes, turn them over and continue cooking for another 5 minutes.
Salt, pepper, and turn off the heat.Serve the scorpionfish fillets with mushrooms and potatoes immediately.
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