Makes 4 servings.

INGREDIENTS

  • 45- to 6-ounce sea bass fillets
  • 1/4cup sherry wine vinegar1tablespoon butter
  • 1/3cup chopped onion
  • 1/3cup coarsely grated peeled granny smith apple
  • 6ounces fresh oyster mushrooms, cut into 1-inch pieces
  • 2teaspoons chopped fresh thyme
  • 3tablespoons apple juice

    DIRECTIONS

    Preheat oven to 450°F. Place fish in 8×8x2-inch glass baking dish. Drizzle with vinegar. Sprinkle with salt and pepper. Bake fish until opaque in center, about 12 minutes.


    Meanwhile, melt butter in large nonstick skillet over medium heat. Add onion and apple; sauté 6 minutes. Add mushrooms and thyme; sauté until tender, about 6 minutes. Stir in apple juice. Season with salt and pepper.


    Transfer fish to plates. Drizzle pan juices over. Top with mushroom mixture.