Striped sea bass in a creamy sauce with mushrooms

Ingredients:

• 3 tablespoons unsalted butter
• 5 large shallots, thinly sliced
• 2 fresh sprigs of thyme
• 280 g of champignons, cut into 4 pieces
• 4 striped sea bass fillets, 170g each (2.5cm thick)
• 2 tablespoons extra-virgin olive oil
• 3/4 cup dry white wine
• 3/4 cup heavy cream
• Chopped fresh parsley or chives, for serving (optional)

Preparation:

1. In a large skillet, heat the butter over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until softened, about 8 minutes. Discard the thyme.
2. Meanwhile, season the fish with salt and pepper. In another large skillet, heat the oil over medium heat. Add the fish skin-side down and cook until the skin is crisp, 3-4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Reduce the wine over high heat until it becomes syrupy, 2-3 minutes. Add the cream and cook until slightly thickened, 2-3 minutes. Season with salt and pepper to taste.
3. Pour the creamy sauce over the mushrooms in the pan, then add the fish, skin side up. Simmer until the fish is firm and opaque, 5-7 minutes. Sprinkle with herbs, if desired.