This recipe is the epitome of weeknight elegance. It also works well with many types of fish. Mahi mahi, pollock, haddock, sole, flounder, sea bass, and halibut make perfect substitutes; just reduce the cooking time for thinner fillets.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with rice pilaf or Sour Cream and Leek Mashed Potatoes.
So often I discover great recipes when I'm looking for ways to use ingredients I happen to have. It was that way with this one for cod and mushrooms.I learned something with it. When I'm doing fish fillets quickly I often make a sauce with butter and wine, but that really only works best if it's a strong flavoured fish, which cod is not. The mixture of mushroom, garlic, balsamic and white wine (I didn't have vermouth) is quite delicious with the cod.I added toasted slivered almonds to the parsley garnish. Fantastic!
Made it with halibut, which was delicious. I used white wine instead of vermouth and basil instead of parsley (because basil is taking over my garden this summer!).
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?