Cod Smothered With Wild Mushrooms
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon olive oil
- 2½cups cubed wild mushrooms
- 1clove garlic peeled and minced
- 2teaspoons salt
- Freshly ground pepper to taste
- 3tablespoons chopped Italian parsley
- 1cup mushroom broth
- 3teaspoons fresh lemon juice
- 44-ounce cod fillets
Nutritional analysis per serving (4 servings)
119 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 21 grams protein; 496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
- Step 2
Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.
Private Notes
Comments
I'm not sure how to "cube" wild mushrooms, but this was great. I used a mixture of plain white button mushrooms (sliced), and soaked dried porcini (chopped), & used the soaking water for broth. I used about 3 cups of the broth adding a 2nd and 3rd cup as liquid evaporated; the mushrooms were really tender then. Put in a whole 1 lb. piece of cod which cooked easily in 5-6 minutes. Used 3 cloves of garlic and juice from a whole lemon. Delicious!
You used commercial salted broth.
Part 2 - this dish reminds me of heather version of creamed tuna on toast that our moms prepared in the 1970’s, especially since I served the fish with peas
To counteract the “bland” comments I used 3x the garlic. Next time would consider adding oregano or thyme to the mushrooms as they simmer. Finished the sauce with a small pat of butter.
Very disappointing end product, especially after buying pricey wild mushrooms. We found this too bland.