Pan Seared Cod with Wild Mushrooms

Try this delicious pan-seared cod with wild mushrooms recipe! Crispy shallots, savory mushrooms, and buttery fish.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Calories: 419kcal

Servings: 4

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)

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.

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