Thyme-Spiced Sole with Shiitake Mushrooms, Garlic and Cherry Tomatoes
Here's a light fish dinner that's refreshingly different, seasoned with mushrooms, tomatoes, garlic, thyme, and balsamic vinegar.
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 1/2 pound shiitake mushrooms or button mushrooms, stems removed and sliced
- 4 tablespoons Gefen Extra-Virgin Olive Oil, divided
- 2 tablespoons Glicks Soy Sauce
- 2 cups grape or cherry tomatoes
- 3 cloves garlic, sliced plus 3 whole cloves
- 4 fresh thyme sprigs, leaves removed, or 1 and 1/2 teaspoons dried thyme
- 2 tablespoons Tuscanini Balsamic Vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 slices fillet (5 ounces each) of flounder, sole, red snapper or tilapia
- thyme sprigs, for garnish
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