Tilapia in Mushroom Sauce (Tilapia en Salsa de Champiñones)

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• 2 each 6 oz Tilapia fillets
  Ingredient note

  Source: 2 6 oz Tilapia fillets
• As Needed + As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper; Source seasoning: Salt and pepper
• As Needed + As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper; Source seasoning: Salt and pepper
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• ¼ cup chopped onion
  Ingredient note

  Source: ¼ cup chopped onion
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• ½ pound Portobello mushrooms (cleaned and sliced)
  Ingredient note

  Source: ½ pound Portobello mushrooms (cleaned and sliced)
• ¼ teaspoon ground thyme
  Ingredient note

  Source: ¼ teaspoon ground thyme
• 2 tablespoons all-purpose flour
  Ingredient note

  Source: 2 tablespoons all-purpose flour
• 2 cups milk
  Ingredient note

  Source: 2 cups milk

1. Season both sides of tilapia fillets with salt and black pepper. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes.
2. Meanwhile, set a saucepan over medium-high heat and add the butter. Once melted, add the mushrooms, onions, garlic and thyme to the pan and cook, stirring often, until most of the liquid has evaporated, about 5 minutes.
3. Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes. Whisk the milk into the saucepan. Season the sauce with the salt and pepper and stir to combine. Bring the sauce to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes.
4. Top tilapia with mushroom mixture just before serving.