Baked fish with wild mushrooms and truffles

Baked fish with wild mushrooms is a luxuriously creamy recipe by Kenny Atkinson
By Kenny Atkinson
Baked fish with wild mushrooms and truffles
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the baked fish

  • 4 John dory fillets, pin-boned, scaled and skin scored
  • 500 g mixed wild mushrooms, try girolles, tromphets, pied de blues & chanterelles - cleaned & trimmed
  • 12 baby leeks, trimmed
  • 12 slices black truffles, opitonal. Thinnly sliced
  • truffle oil
  • 4 slices lemons
  • 10 g tarragon leaves
  • A few slithers of garlic
  • A handful of spinach leaves
  • 4 sprigs thyme

For the butter sauce

  • 150 ml white wine vinegar
  • 150 ml white wine
  • 1 shallot, sliced
  • 1 sprig of tarragon
  • 3 black peppercorns
  • ½ garlic cloves
  • 50 ml double cream
  • 250 g unsalted butter, diced and kept cold
  • lemon juice, to taste
  • Ground white pepper

For the new potatoes

  • 400 g new potatoes
  • 1 lemon, cut into quarters
  • 6 sprigs mint
  • 5 cloves of garlic


1. For the potatoes: Place the potatoes, mint, lemon, garlic and a good pinch of salt into a deep pan, cover with cold water and bring to the boil, simmer until cooked approx 15 minutes. When cooked drain the potatoes and toss in a little melted butter, mint and lemon juice and season with salt & pepper

2. For the fish: Pre heat the oven to 200c degrees. Cut the parchment/baking paper in to large squares approx 25 cm by 25 cm this depends on the size of the fish, cut larger squares if the fish is larger and vice versa if the fish is smaller. Put some butter at the bottom of the parchment.

3. Place a slice of lemon & a sprig of thyme and another knob of butter on to the paper & arrange the baby leeks around & on top. Season the fish with a little sea salt & pepper on lay on top of the leeks, mushrooms and spinach.

4. Mix the mushrooms and the tarragon leaves, season and add a little oil and arrange over and around the fish. Finish with a little shaved black truffle and a little truffle oil. Fold over the edges of the paper keeping it as compact as possible so the steam does not escape during the baking process, before the final seal pour in a little water. You will need to do a bag for each person.

5. Pre-heat the oven to 200C/180C fan/gas mark 6. Place the fish bag on to a roasting tray and bake in the oven for about 10-12 minutes. Remove from the oven, put the bag on a plate and serve with a small jug of butter sauce .

6. For the butter sauce: Place the white wine, white wine vinegar, shallots, garlic, peppercorns & tarragon into a pan and reduce to a syrup. Strain the sauce through a sieve. Add any fish juices and a little double cream and re boil, slowly whisking in the cold diced butter until a light custard consistency Season with a little salt, lemon juice and ground white pepper. Pass the sauce through a fine sieve and pour into a warm jug.

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