Prep Time: 15 mins
Cook Time: 25 mins
Serves 4-6
Hosting a dinner and want to step up your meal while still cooking easy? Cod with chanterelle mushrooms and fried shallots is your answer. This dish comes together quickly in one-pan, but feels like a fancy dinner.
Frying everything in one pan is not only easier but the flavor will build as the dish cooks. When you finally add the cod at the end, the mushroom-butter sauce will transform this humble fish into something truly special. Enjoy the variety in textures, from the crunchy shallots, the soft mushrooms, and the flaky fish.
There is something about pairing mushrooms and fish that just go so well together. Maybe it’s the perfect way to taste the contrast between the salty sea and earthy land. Or maybe it’s just downright delicious. Some simple roasted potatoes on the side doesn’t hurt either.
Cod with Chanterelle Mushrooms and Shallots
Ingredients
- 2 lb cod, (or other flaky white fish)
- 1/2 lb chanterelle mushrooms, (or other wild mushrooms such as shiitake or oyster, cleaned and cut into bite size pieces)
- 2 large shallots, (peeled and sliced into thin rounds)
- 1/4 tbsp flour
- 2 cloves garlic, (minced)
- 4-5 sprigs fresh thyme
- Half a lemon
- 3 tbsp grapeseed oil, (or other neutral oil)
- 4 tbsp butter
- Salt and cracked pepper, (to taste)
- Fresh dill and lemon wedges, (for serving)
Instructions
- Season both sides of the cod with a generous amount of salt and pepper and set aside.
- Heat the oil in a large cast iron skillet or fry pan under medium-high heat. In a small bowl mix the shallots and flour, it’s ok if there are clumps but try to cover the shallots evenly. *Make sure the pan is large enough to hold the fish, you can cut the fish into individual filets too.*
- When the oil is hot, pan fry the shallots, stirring often with a slotted spoon or spider. When the shallots turn golden brown and crispy, remove from the pan, about 4-5 minutes.
- If the pan is dry add a bit more oil and add the chanterelle mushrooms and a pinch of salt. They will sizzle a lot at first and release water. Sauté in the pan for about 7-8 minutes or until the water evaporates and the mushrooms begin to brown.
- Add the butter, garlic, thyme, and some salt and pepper to the pan, and cook for another 1-2 minutes, stirring often.
- Then, pat the fish dry with a kitchen towel, scoot the mushrooms over to one side of the pan and add the fish filet(s). Sear the fish on both sides for about 3-4 minutes. Every 30 seconds or so tip the pan slightly and use a spoon to baste the butter sauce over the top of the fish. Don’t forget to stir the mushrooms to prevent them from burning.
- After about 6-8 minutes of cooking, the fish should be nearly done and starting to flake. juice half of a lemon over pan and turn off the heat.
- Transfer the mushrooms to a serving tray, place the fish on top and then spread the fried shallots and spoon the butter sauce over the dish. Top with some fresh dill or reserved thyme and add some salt and pepper if needed. Serve with additional lemon wedges.
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