Creamy Mushroom Bass with Garlic and Rice

Instructions

1. 1

   Thaw the frozen bass fillets according to the package instructions. Pat them dry and season with salt and black pepper on both sides.

2. 2

   Heat olive oil in a large skillet over medium heat. Cook the bass fillets until they are golden brown and cooked through. Remove from the skillet and set aside.

3. 3

   In the same skillet, add minced garlic and diced onion. Sauté until the onion is translucent and fragrant.

4. 4

   Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown.

5. 5

   Add cherry tomatoes and cook for 2-3 minutes until they start to soften.

6. 6

   Pour in the vegetable broth and bring it to a simmer. Let it cook for 2-3 minutes.

7. 7

   Reduce the heat to low and add the heavy cream. Stir well to combine and let it simmer for 5 minutes until the sauce thickens slightly.

8. 8

   Return the cooked bass fillets to the skillet and cook in the sauce for an additional 5 minutes.

9. 9

   Serve the creamy mushroom bass with garlic over cooked rice, garnished with fresh parsley.