Cod With Mushrooms Garlic And Vermouth
Serves 4
Published in: Fine Cooking
4 tablespoon butter -- cold, unsalted
10 ounce Baby Bella Mushrooms -- sliced 1/4 inch thick
4 clove garlic -- minced
1/2 cup dry vermouth
3 1/2 tablespoon parsley -- chopped
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt -- more to taste
1/4 teaspoon black pepper -- more to taste
4 cod fillets 6 oz each
In a heavy 12 inch skillet, melt 3 tablespoons of the butter over
medium high heat. Add the mushrooms and cook, stirring only
occasionally, until well browned, 5 to 7 minutes. Add the garlic and
cook, stirring, until golden and fragrant, about 45 seconds. Add the
vermouth, 3 tablespoons of the parsley, the vinegar, salt, and pepper
and boil until the liquid is reduced by half, about 2 minutes.
Remove from the heat, lightly season the cod with salt and pepper and
add it to the pan (tuck under the tails if necessary to even out the
thickness), nestling the fillets into the mushrooms and spooning some
of the mushrooms on top.
Bring the mixture to a gentle simmer over medium heat, cover the pan,
reduce to medium low, and simmer until just cooked through 7 to 12
minutes depending on the thickness. (Use the tip of a paring knife to
check).
With a slotted spoon, transfer the fish to serving plates or a
platter. Over low heat, whisk the remaining 1 tablespoons butter into
the sauce. Spoon the sauce over the fish and serve sprinkled with the
remaining 1/2 tablespoon of parsley.
Recipe Notes
variation:
This recipe works well with many types of fish, Mahi mahi, pollock,
haddock, sole, flounder, sea bass, ad halibut make perfect
substitutes; just reduce cooking time for thinner fillets.
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