stepThis elegant dish works well with many types of fish, from mahi mahi to sole and sea bass. Just reduce cooking times for thinner fillets.


Serves 4

2 oz.(4 tbsp) cold unsalted butter

10 oz. white or baby bella mushrooms, wiped clean and sliced about 1/8 inch thick

4 medium cloves garlic,minced

1/2 cup dry vermouth

3 1/2 tbsp chopped parsley

1 tbsp balsamic vinegar

1/2 tsp kosher salt, more to taste

1/4 tsp freshly ground black pepper; more to taste

4  6-oz. skinless cod fillets

In a heavy 12 inch skillet, melt 3 tbsp 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 tbsp of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.

Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan,nestling the fillets into the mushrooms and spooning some of the mushrooms on top.

Bring the mixture to gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through, 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 tbsp butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 tbsp parsley.

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