Tilapia in wine sauce with mushrooms & crispy prosciutto from Half Baked Harvest Quick & Cozy (page 224) by Tieghan Gerard

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Notes about this recipe

  • Eat Your Books

    Can substitute shiitake mushrooms for cremini mushrooms.

  • karen_qnl5ds on April 19, 2026

    I’d give this a 5, as the fish turned out perfectly cooked and moist and the flavor is delicious! The only small problem is the “sauce” is merely wine, so it’s very brothy. I thickened it w/ a cornstarch slurry: problem solved. Could have licked it off the plate! I also cut way back on the smoked paprika, as that’s not a flavor I enjoy, and I wouldn’t bother w/ fresh thyme as the flavor is not that noticeable (and who wants to stem those tiny leaves?). This is a keeper recipe!

  • jen_psw6bm on March 18, 2026

    Sauce was very brothy but all right, had a bright lemony flavor. Prosciutto was the best part, adds a punch of briny saltiness. Also don’t make in a very large cast iron otherwise there’s not enough broth to coat your fish and it comes out dry in the oven. Paired with sun dried tomato orzo and a salad.

  • korkyporky on December 22, 2025

    Not my favorite

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