Fish Fillets With Cream Sauce And Mushrooms - cooking recipe

Ingredients

1/2 cup butter, divided
1 lb button mushroom, sliced (can use more)
1 tablespoon fresh minced garlic (optional)
1/2 cup brandy or 1/2 cup cognac
1 cup crushed tomatoes
1 cup whipping cream (unwhipped)
2 teaspoons dried thyme
4 meaty fish fillets (I use cod)
1 1/4 cups gruyere cheese, grated (or to taste)

Preparation

Set oven to broiler heat.
Melt 1/4 cup butter in a large skillet over medium heat.
Add in mushrooms; saute for about 7-8 minutes.
Add in the garlic (if using) and saute for another 2 minutes.
Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
Season the sauce with salt and pepper.
In another skillet melt 1/4 cup butter over medium heat.
Season the fish fillets with salt and pepper.
Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
Transfer the fish to a broiler-proof baking dish.
Spoon the sauce over the fillets.
Sprinkle with Gruyere cheese over the top.
Broil until the cheese melts (about 2 minutes).
Delicious!