Adjust oven rack to lower-middle position and heat oven to 475 degrees. Season fish liberally with salt and pepper and drizzle generously with olive oil; set aside.
Melt butter in large (12-inch) oven-safe skillet over medium-high. Add mushrooms, shallots and bay leaves; cook, stirring infrequently, until mushrooms are browned, 10 to 12 minutes.
Season generously with salt and pepper. Clear space in center of skillet for fish, place fish in pan and transfer to oven. Cook until fish is just set, 8 to 10 minutes; remove the bay leaves. Transfer to a platter, sprinkle abundantly with lemon juice and the parsley, and serve immediately accompanied by lemon wedges
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 85 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 51.5mg||16 %|
|Sodium 157.9mg||5 %|
|Potassium 1447.7mg||38 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 15.4g|
|Protein 32.3g||46 %|
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Calories per serving: 272
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