Makes 4 servings (1 piece of halibut, ½ cup mushrooms per serving)
- 1 tbsp vegetable oil
- 1 lb (454 g) mixed sliced mushrooms
- 1 clove minced garlic
- ½ tsp ground sage
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- ⅓ cup low-sodium vegetable or chicken broth
- 1 cup tomatoes, diced
- ½ tsp cornstarch (optional, for thickening)
- 4 halibut fillets (about 400 g total)
- ½ tsp dried thyme
- 1 tbsp olive oil
- Heat oil in a large fry pan over medium-high heat. Add mushrooms, garlic, sage, salt and pepper. Cook, stirring, until mushrooms begin to soften, about 2 – 3 minutes. Add broth and tomatoes and cook until fragrant and mushrooms are tender, about 3 minutes. Whisk in cornstarch and cook, stirring, until thickened, about 1 minute.
- Remove from heat and transfer mushroom mixture to a bowl. Cover loosely to keep warm and set aside.
- Sprinkle halibut fillets with salt, pepper and thyme.
- Return fry pan to medium heat and add olive oil. Once oil is hot, cook fish until flaky and light golden brown on the edges, about 3 minutes per side. Do not overcook.
- Top each fillet with mushroom sauce, dividing equally. Serve and enjoy!
*Meal prep tip: Mushroom sauce may be prepared ahead and frozen for up to three months.
Nutritional analysis per serving: 199 calories, 9 g fat, 22 g protein, 9 g carbohydrate (6 g available carbohydrate), 3 g fibre, 80 mg sodium
My Viva Servings: 3 proteins, 1 vegetable, 1 fat