Glazed Cod with Mushroom

Ingredients

• skinless cod fillets 2 x 150g
• olive oil (for cooking cod) 1 tbsp
• sea salt Pinch
• black pepper Pinch
• chestnut mushrooms, sliced 200g
• olive oil (for glaze) 1 tbsp
• unsalted butter 30g
• shallot, finely chopped 1 small
• garlic, minced 2 cloves
• dry white wine (optional) 50ml
• fish stock 50ml
• fresh parsley, chopped 1 tbsp
• lemon juice Juice of 1/2
• sea salt, to taste
• black pepper, to taste

Method

1. Pat the cod fillets dry with kitchen paper. Season both sides with salt and pepper.
2. Heat 1 tbsp olive oil in a non-stick frying pan over a medium-high heat. Carefully place the cod fillets into the hot pan and cook for 3-4 minutes per side, until golden brown and almost cooked through. Remove from the pan and set aside.
3. Add the remaining 1 tbsp olive oil and the butter to the same frying pan over a medium heat. Once the butter has melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned.
4. Stir in the finely chopped shallot and minced garlic, and cook for another minute until fragrant.
5. Pour in the dry white wine (if using) and let it bubble and reduce for 1-2 minutes. Then, add the fish stock and bring to a simmer. Let the sauce thicken slightly for 2-3 minutes.
6. Stir in the chopped fresh parsley and lemon juice. Season the mushroom glaze with salt and pepper to your taste.
7. Return the cod fillets to the pan, nestling them into the mushroom glaze. Spoon some of the glaze over the top of each fillet. Cook gently for a further 1-2 minutes, just to heat the fish through.
8. Serve the glazed cod immediately, spooning any extra mushroom glaze over the top.