Lent is almost here, so we've started planning the menu for the next few days. Fortunately, I love all types of fish and it can always be found in my Holy Week recipes.
I prefer to buy fresh fish, but I usually have frozen fillets ready for days when I’m too busy and want to prepare simple dishes on a budget. One of those recipes is this fish with mushrooms that with just a few ingredients results in a meal that’s delicious, economical and sin-free.
For this dish, I like to use Pollock, but you can use any quality white fish you like. To save time and money, I like to use Progresso™ creamy mushroom.