Oven-Roasted Fish and Mushrooms

This was Monday's Everyday Food Shopping List

2 lbs cremini or shitake mushrooms (trimmed), halved if large (I used shitake)
4 T. plus 1 tsp extra-virgin olive oil
2 tsp fresh thyme leaves plus 4 whole sprigs
coarse salt and ground pepper (I used Kosher salt and Watkins whole peppercorns)
4 firm white-fleshed fish fillets, such as striped bass or cod (6ounces each) I used cod because the Publix fish guy said Striped BASS was really expensive (plus he didn't have any)
1/2 c. packed fresh parsley leaves
1 T. fresh lemon juice plus lemon wedges for serving

1. Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with 3 T. oil and thyme leaves; season with salt and pepper. ( put the thyme, salt and pepper in a zippy bag and shook. Roast until mushrooms are lightly browned, 15 minutes.

2. Rub fish with 1 T. oil; season with salt and pepper. Arrange fish over mushroom; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 tsp. oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

My parsley that I just purchased the day before looked like it had traveled a million miles. It probably had, my guess it was from Mexico or California!! Anyway needless to say I can not review the parsley salad.

My husband loved the fish and I liked the fish ( I am not a big fish eater so me saying I liked it is a good review!!)The mushrooms were superb.