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Ses Bass with Sherry Vinegar Glaze and Mushrooms


4 5-6 oz sea bass fillets

1/4 cup Sherry wine vinegar

1 Tbsp butter

1/3 cup chopped onion

1/3 cup Granny Smith apple
peeled and coarsely grated

6 oz oyster mushrooms -chopped

2 Tsp chopped fresh thyme

3 Tbsp apple juice

Salt and pepper to taste


Place fish in an 8in baking dish.

Drizzle with vinegar.

Sprinkle with salt and pepper.

Bake at 450 deg until fish is opaque in center (about 12 minutes).

Meanwhile, melt butter in large nonstick skillet over medium heat.

Add onion and apple,saut� 6 minutes.

Add mushrooms and thyme and saut� until tender,about 6 minutes.

Stir in apple juice.

Season with salt and pepper.

Transfer fish to plates.

Drizzle pan juices over fish then top with mushroom mixture.