Mushroom Sleep in the Oven

I made this recipe because I found fresh catfish at the market and didn't want to prepare it the classic way, just fried. I also had Champignon mushrooms in the fridge, so I tried a quick oven combination with minimal preparation. The mushroom chips that are made on top of the tray at the end are one of the reasons I keep coming back to this version. I often served it alongside mashed potatoes and a few sliced tomatoes, without anything complicated.

Quick Info

Total Time: 50 minutes
Servings: 4
Difficulty: easy to medium

Ingredients

- 1 kg catfish (cut into thick slices)
- 200 g Champignon mushrooms (white or brown)
- 100 g white flour
- 1 teaspoon garlic powder
- 2 tablespoons chopped garlic (fresh or from a jar)
- Salt (to taste)
- Ground black pepper
- 1/2 teaspoon sweet or smoked paprika
- 1/2 teaspoon chili flakes (optional)
- 100 ml dry white wine
- 1 bunch of fresh parsley
- Oil for frying (approx. 100 ml)
- Tomatoes and green salad for serving

Preparation Method

1. Wash and pat the catfish slices well with paper towels. Season with salt, pepper, and sprinkle garlic powder on both sides. If the fish is thicker, cut it into suitable slices to cook evenly.

2. Dredge the catfish slices in flour, shaking off the excess. Heat oil in a large pan over medium to high heat. Fry the slices for 2-3 minutes on each side until they turn golden brown. Remove them onto a plate lined with paper towels.

3. Drain some oil, but leave about 1-2 tablespoons in the pan. Add the thinly sliced mushrooms. Don’t overcrowd them, or they won’t brown. When they start to color on the edges (3-4 minutes), add the chopped garlic.

4. Season the mushrooms and sprinkle paprika and chili flakes. Stir briefly, then pour in the wine. Let it simmer for 2-3 minutes to evaporate the alcohol. If it seems too liquid, keep it on the heat until it reduces.

5. Remove the pan from heat and add the chopped parsley.

6. Preheat the oven to 200°C (top-bottom, no fan). Arrange the catfish slices in a baking dish that can hold the mushroom sauce as well. Pour the mushroom mixture over the fish, without completely covering it (the mushrooms left on top will become crispy while baking).

7. Place the dish in the oven for 10 minutes. Remove it immediately when the mushrooms look slightly browned but not dried out.

8. Serve with mashed potatoes, fresh parsley, and sliced tomatoes. It also pairs well with green salad.

Why I make this recipe often

I love that it’s quick, the ingredients are simple and easy to find. The fish doesn’t become dry, and the mushrooms change texture in the oven. It works well for lunch or dinner without needing constant attention. The leftovers keep well for the next day.

Tips and Variations

Tips

- The leftover oil from the fish gives good flavor to the mushrooms, but if it’s burnt or has black residue, it’s better to partially change it.
- Don’t leave the fish slices in the pan longer than necessary, or they will become tough. Just enough to get a crust, not to cook completely.
- If the fish is too thick, it can be cut in half lengthwise.
- For crispier chips, leave a few thin slices of mushrooms on top, not overlapping, at the end.

Substitutions

- Catfish can be replaced with carp, pike, or trout fillets. However, for thin fillets, reduce the oven time by 3-4 minutes.
- Champignon can be replaced with oyster mushrooms, but they need to be sliced thinly.
- Smoked paprika gives a different flavor, but regular paprika is fine if you don’t want a smoky taste.
- The white wine can be omitted, but then the mixture will be less flavorful.

Variations

- You can also add a few sprigs of thyme or a bit of dill at the end.
- A handful of chopped green onions goes well if you don’t want too much garlic.
- If you don’t want it spicy, omit the chili flakes.
- It also works with strips of bell pepper mixed with the mushrooms.

Serving Ideas

- Best served with mashed potatoes, but it also goes well with plain rice or couscous.
- For a lighter meal, just with a large summer salad (tomatoes, cucumbers, onions, greens).
- It’s just as good warm or at room temperature.
- Toasted bread to soak up the sauce if you don’t have mashed potatoes.

Frequently Asked Questions

1. Can I use frozen catfish?
Yes, but it needs to be completely thawed and well dried with paper, otherwise it will release too much water and stick to the flour.

2. What do I do if I don’t have white wine?
You can use 2 tablespoons of lemon juice plus 50 ml of water. The final taste won’t be identical, but the mushrooms will still be tasty.

3. Can I cook everything directly in the oven without frying?
I don’t recommend it, the fish crust won’t turn out the same, and the mushrooms will become too soft. Quick frying makes a difference.

4. Can I use fillets of catfish, not just slices?
Yes, but the oven time is shorter, about 6-7 minutes, otherwise, it will dry out.

5. Can I freeze the final dish?
I don’t recommend it, the fish and mushrooms change texture. They keep better in the fridge for 1-2 days.

Nutritional Values

One serving (without mashed potatoes):

- 280-320 kcal
- Protein: 27-30 g
- Fat: 10-13 g (depending on how much oil remains)
- Carbohydrates: 9-11 g
- Fiber: 1.5 g

The actual time and quantities of oil may vary, as well as the final values. The mashed potatoes add extra calories.

Storage and Reheating

It can be stored in the fridge for up to 2 days, covered. For reheating, the best method is in the oven (180°C, 8-10 minutes), covered with foil. In the microwave, the catfish becomes a bit drier, but it works in a pinch. Freezing is not recommended. The mushroom chips become soggy if left too long, so it’s best eaten fresh.

The sleep rounds are salted, peppered, and sprinkled with garlic powder. The sleep is coated in white flour and fried in hot oil. In the hot oil, sliced mushrooms and chopped garlic are fried. Salt and sprinkle paprika and chili flakes. Deglaze with wine and let it simmer for 2-3 minutes until the alcohol evaporates. Incorporate finely chopped parsley. The fried sleep slices are placed in a baking dish, covered with the mushroom mixture, and baked for 10 minutes. Serve the fish with mashed potatoes, plenty of greens, and tomatoes.

 Ingredients: 1kg cod fillets, salt, 1 teaspoon garlic powder, 100g white flour, oil for frying, 200g champignon mushrooms, 2 tablespoons chopped garlic, 1/2 teaspoon paprika, 100ml white wine, 1/2 teaspoon chili flakes, 1 bunch parsley, tomatoes and green lettuce for decoration.

 Tags:  over fish with vegetables fish with mushrooms over to the oven