While mushrooms tend to be on the expensive side, they're definitely worth the indulgence. Overall, it's possible to keep the cost of this recipe relatively low since your two main expenses are the fish and the mushrooms, with only a few other ingredients.
This dish is super simple to make but is packed with flavor from the mushrooms and the liquid they release, which is turned into a sauce with the addition of stock, lemon juice, and some butter to emulsify it. If you're feeling adventurous, try experimenting with a variety of mushrooms or adding greens like bok choy or kale.
This recipe is only made for two because of the limits of one skillet, but you can easily make it for four by working in batches or using two skillets. Some crusty bread on the side wouldn't hurt either to soak up the lovely sauce that's left on the plate.
- Yield:serves 2
- Active time: 20 minutes
- Total time:20 minutes
- 3 tablespoons olive oil
- 1 pound fresh mushrooms like shiitake or oyster, shiitakes stemmed and thinly sliced
- Kosher salt and freshly ground black pepper
- Pinch of dried red chile flakes
- 2 skinless fillets cod or other firm white fish like snapper or hake (about 1 pound)
- 1 cup homemade vegetable stock or low-sodium vegetable broth
- 2 tablespoons cold butter
- 2 tablespoons fresh squeezed lemon juice from 1 lemon
- Fresh cilantro, parsley or chives, for garnish (optional)
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes. Transfer to a warmed serving plate and set aside.
Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering. Add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.