YUMMY!! We all liked this one, even the boy who has only recently decided he can tolerate mushrooms. I didn't hold back on the mushrooms either. The recipe calls for 10 oz but the mushrooms came in 8 oz packages, so I put in all 16 oz! (I added another tablespoon of butter to the sauteing part just in case;) It was fast and easy, and the sauce was wonderful, the fish was cooked nicely, and we ate it up! I have a little sauce left and a good bit of mushrooms, and I was thinking of whipping it in to an omelet for breakfast if I just don't eat it outright:D.
Cod With Mushrooms, Garlic & Vermouth
4 Tbs. cold unsalted butter
10 Oz white or baby bella (cremini) mushrooms wiped clean and sliced about 1/8 inch thick
4 medium cloves garlic, minced
1/2 Cup dry vermouth
3 -1/2 Tbs. chopped fresh parsley
1 Tbs. balsamic vinegar
1/2 Tsp kosher salt more to taste
1/4 Tsp freshly ground black pepper more to taste
Four 6-oz. skinless cod fillets
In a heavy 12-inch skillet, melt 3 Tbs. 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 Tbs. 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 (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 (use the tip
of a paring knife to check), 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 Tbs. butter into the sauce. Spoon
the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs.