“ A luscious sauce of Marsala wine, shallots, and mushrooms tops filets of baked barramundi for a healthy seafood spin on an Italian classic. Sarah, Recipe Hunter ”
- All Purpose Flour
- Chicken Broth
- Cremini Mushrooms
- Marsala Wine
- Olive Oil
You’ve heard of chicken marsala. You’ve heard of veal marsala. Maybe you’ve even heard of pork marsala. But fish marsala? Thanks to Dara, this idea is now a reality. By using a firm-fleshed, meaty white fish like barramundi, she ensures that the fish can stand up to the flavors of the sauce. Fillets of barramundi are baked until tender then doused in a luscious sauce of shallots, garlic, cremini mushrooms, and Marsala wine. To lighten it up, there’s no added butter needed to create a thick, rich sauce for the fish. Alongside a simple salad, this is a delicious, easy, and healthy meal for any night of the week.
“ My cooking and view on health recently went through a transformation, leading to a 30-pound weight loss and a dedication to moderation in eating and exercise. My recipes reflect the meals I serve my family – full of flavor, occasionally naughty, and with a focus on health and moderation. ”
Dara is the writer, blogger, and photographer behind Cookin’ Canuck where she shares her unique healthy spin on recipes that your entire family will enjoy. Raised in Vancouver (hence, the “Canuck”), she now resides in Utah where she’s lived for the past 17 years. One of the things we love about Dara is that after going through a transformation in 2011 where she lost 30 pounds, she’s now committed herself to cooking and eating in moderation (with the occasional “naughty” creation!) without sacrificing flavor or satisfaction. This is the kind of food that makes you feel good and thanks to Dara for sharing her journey with us!
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