Description

Tender, herb‑crusted fish fillets served over sautéed mushrooms and vibrant greens, all finished with a squeeze of lemon. Elegant, nutritious, and ready in under 30 minutes.

Ingredients

4 white fish fillets (cod, halibut, or tilapia)
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
2 tbsp olive oil (divided)
Zest and juice of 1 lemon
Salt and freshly cracked black pepper
8 oz mushrooms (cremini or shiitake), sliced
1 small shallot or red onion, thinly sliced
2 cloves garlic, minced
4 cups baby spinach or mixed tender greens

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Instructions

Pat fish fillets dry. Mix parsley, dill, chives, lemon zest, olive oil, salt, and pepper. Rub mixture over both sides of the fish.
Heat 1 tbsp olive oil in a large skillet over medium‑high. Add mushrooms and sauté 3–4 minutes until browned. Add shallot and garlic; cook until fragrant.
Nestle fish atop the mushrooms, reduce heat, cover, and cook 5–7 minutes until fish flakes easily.
Add greens around and over the fish, cover briefly until wilted (2 minutes). Squeeze lemon juice over top.
Adjust seasoning. Serve directly from the skillet, garnished with extra herbs and lemon slices if desired.

Notes

Sub frozen fish—thaw and pat dry first.
Dried herbs can substitute at one‑third the fresh amount.
Use spinach, arugula, baby kale, or chard.
Already dairy‑free—add a pat of butter or drizzle of cream if desired.