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Roasted Sea Bass & Balsamic-Soy Mushrooms

This healthy sheet pan meal comes together in 20 minutes, making it a no-stress option for dinner. Line your pan with foil for easy clean-up!


  • 2 (6 oz) portions white sea bass or other white fish, skin off
  • 1 lb mushrooms, halved (leave whole if smaller)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 tsp minced ginger
  • Salt & Pepper to taste
  • Olive oil
  • Green onions, sliced (for garnish)


  1. Preheat oven to 400F
  2. Line a sheet pan with foil. (Tip: line pan with one long sheet, then layer a second smaller piece across a third of the pan. Fold up the inside edge of the smaller sheet to create a little barrier between the fish & cooking liquid from the mushrooms.)
  3. In a large bowl, whisk together balsamic, soy sauce, sesame oil, garlic & ginger. Add the mushrooms & toss until coated.
  4. Drizzle some oil across pan to help keep things from sticking. Spread mushrooms across 2/3 of the pan & sprinkle with salt & pepper.
  5. Pat fish fillets dry with a paper towel, season with salt and pepper & place on the open space on the sheet pan.
  6. Cook for about 10-15 minutes or until fish is opaque & flakes easily with a fork (about 145F internal temp).
  7. Plate fish with mushrooms on the side & garnish with green onions.

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