Baked Fish With Mushrooms And Cream - cooking recipe

Ingredients

4 tablespoons butter
1/2 lb mushroom, sliced
1/4 cup cognac or 1/4 cup brandy
1/2 cup canned crushed tomatoes, with added puree
1/2 cup whipping cream
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 (8 ounce) orange roughy fillets
1/2 cup grated gruyere cheese

Preparation

Preheat broiler.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Add mushrooms; saute until golden, about 7 minutes.
Add Cognac; simmer until liquid reduces to glaze.
Reduce heat to medium.
Add tomatoes, cream and thyme; simmer until sauce thickens, stirring occasionally, about 7 minutes.
Season with salt and pepper.
Melt remaining 2 tablespoons butter in another heavy large skillet over medium-high heat.
Season fish with salt and pepper.
Add fish to skillet; saute until just cooked through, about 3 minutes per side.
Transfer fish to broiler-proof baking dish.
Spoon sauce over.
Sprinkle cheese over.
Broil until cheese melts, about 2 minutes.