Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifolati

Ingredients

• 4 tablespoons plus 4 tablespoons extra-virgin olive oil
• 1/2 pound each chanterelle, portobello and oyster mushrooms, each in 1/4-inch slices
• 4 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1 tablespoon thyme leaves
• 4 (5-ounce) pieces grouper fillet
• Salt and pepper
• 1 1/2 cups dry white wine
• 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup

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