Pan Seared Cod and Mushrooms in a Lemon Butter Sauce
I’m always looking for new ways to make fish, since fish is much healthier than beef. Admittedly, this isn’t the healthiest recipe, since it has a butter sauce. Spoon a small amount of sauce over each piece of fish to make it healthier.
There’s also quite a bit of mushrooms in this dish. This not only adds to the nutrition content of the dish, but also makes it tastier. Well, I think it makes it tastier. Mike would say that it makes it taste terrible. If you’re not a fan of mushrooms, this dish is not for you.
- 3 tablespoons olive oil, divided use
- 1 pound mushrooms, sliced
- Salt and pepper, to taste
- 1 pound cod fillets
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons lemon juice
- In a large skillet, heat two tablespoons olive oil over medium high heat. Add mushrooms and salt and pepper to taste. Saute mushrooms until they are brown, about 4 minutes. Transfer mushrooms to a plate.
- Wipe the skillet with a paper towel. Heat remaining tablespoon of olive oil in the skillet, over medium high heat. Add the fish and season with salt and pepper, to taste. Cook fish for 3 minutes on one side. Do not move the fish. Flip the fish to the other side and cook for another 2 minutes, or until the fish is cooked through. Transfer the fish to a plate.
- Heat the chicken stock over high heat, in the skillet. Reduce the broth by half. Remove skillet from heat. Whisk in the butter and lemon juice, until fully combined.
- Place fish on individual plates, top with mushrooms and sauce. Serve hot.
Adapted from Serious Eats