Pan-Roasted Cod with Sautéed Chanterelle Mushrooms
Recipe adapted from Sara Foster's Casual Cooking
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
4 6-oz Cod fillets, about 1½ inches thick (skin on, scales off), rinsed and patted dry
Sea salt and freshly ground black pepper
4 Tbsp (1/2 stick) unsalted butter
4 oz Chanterelle mushrooms, wiped clean and sliced
1 shallot, minced
1/4 cup dry white wine
Juice of 1 lemon
2 Tbsp fresh chives, chopped
Heat 1 Tbsp of the olive oil in a large nonstick skillet over medium-high heat. Season the cod fillets with salt and pepper on both sides and place skin side down in the skillet to cook for 3 to 4 minutes, until golden brown and crisp. Flip the fillets and cook for another 3 to 4 minutes, until golden brown and cooked through. Remove the fillets to a platter and cover them loosely with foil to keep warm.
Meanwhile, heat 2 Tbsp of the butter with the remaining 2 Tbsp of olive oil in the skillet you cooked the fish in over medium-high heat. Add the mushrooms and shallot, and cook and stir until the mushrooms are golden, about 2 minutes. Add the wine and lemon juice, bring to a boil, and boil for about 1 minute to reduce it slightly. Remove the skillet from the heat. Cut the remaining 2 Tbsp of butter into small pieces, drop them into the pan, and swirl the pan until the sauce is creamy. Serve the fish fillets with the mushrooms spooned over and around them and chives sprinkled on top.
Makes 4 servings
Allergy Warning: Contains milk and fish