Hosting a dinner and looking for an easy but impressive meal? Pan seared cod with wild mushrooms 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.
Try this recipe with a veggie side of honey garlic green beans or a winter harvest salad with apples to round a perfect, comforting fall meal.
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.
Similar Recipes
Pan Seared Cod with Wild Mushrooms
Nutrition
Ingredients
- 2 lb cod (or other flaky white fish, cut into 4 fillets)
- ½ lb chanterelle mushrooms (or other mushrooms, such as oyster, shiitake, or crimini. Sliced into bite size pieces)
- 2 shallots (peeled and sliced into thin rounds)
- ¼ tablespoon flour
- 2 cloves garlic (minced)
- 4-5 sprigs fresh thyme
- ½ lemon (juiced)
- 3 tablespoon grapeseed oil (or other neutral oil)
- 4 tablespoon butter
- 2 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- Fresh dill and lemon wedges (for serving)
Instructions
- Pat the fish dry and season both sides of the cod fillets with salt and pepper. Set aside.
- Heat oil in a large skillet over medium-high heat. Then, in a small bowl toss the sliced shallots with the flour (clumps are okay).
- Add shallots to the hot oil and cook for 4-5 minutes, stirring often, until crispy. Remove from the pan with a slotted spoon. Set aside on wire rack or paper towel.
- If needed, add more oil to the pan and sauté the mushrooms with a pinch of salt for 7-8 minutes, or until they brown.
- Add butter, garlic, and thyme to the pan. Cook for 1-2 minutes, stirring frequently. Remove the mushrooms from the pan, set aside.
- Add the fish fillets to the pan, adding more butter if the pan drys out. Cook for 3-4 minutes per side, spooning butter over the top.
- When the fish flakes easily (about 6-8 minutes total), squeeze half a lemon of juice over the pan and turn off the heat.
- Serve by layering the mushrooms on bottom, then the fish, and the fried shallots on top. Spoon over the remaining butter sauce, garnish with dill or thyme, and add more salt and pepper if needed. Serve with lemon wedges.
Did you this make Pan Seared Cod with Wild Mushrooms? Rate the recipe above!
Follow Redwood Kitchen on social media!
If you like this recipe be sure to comment or subscribe below.
Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply