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Preheat the oven to 400°F.
In a large bowl, combine mushrooms, shallots and thyme sprigs.
Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place skin-side down in a large baking dish.
Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish.
Brush fish with additional 2 tablespoons of the glaze.
Roast until fish is just cooked through and flakes easily, 10 to 12 minutes.
Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.