INGREDIENTS
1 TBSP. canola oil
4 bass fillets
Salt and pepper to taste
8 oz. roughly chopped mushrooms
4 ribs celery, sliced
1 TBSP. chopped fresh thyme, or 1 tsp. dried
1/2 cup white wine
DIRECTIONS
Heat oil in a large sauté pan over high heat.
Season fish with salt and pepper.
Place fish in pan and sear on one side for 1-2 minutes until golden.
Using spatula, transfer fish to a plate and set aside.
Turn heat down to medium-high and add mushrooms, celery and thyme.
Season with salt and pepper and cook for 3 minutes.
Pour in the wine, return fish to pan (seared side up), and simmer, covered for 5 minutes until cook through. Serve immediately.
Serves 4.
