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Cod with Mushrooms, Garlic & Vermouth

Scott Phillips

Servings: 4

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.


  • 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

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 95
  • Sodium (mg): 240
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 29


  • 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. parsley.

Serve with rice pilaf or Sour Cream and Leek Mashed Potatoes.


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Reviews (22 reviews)

  • BeginnerCookLisa | 07/08/2021

    Maybe my tastebuds are shot because it was a bit bland for me. Perhaps double the balsamic. We did skip the extra 1TB butter at the end. Try adding that next time.

  • joyfullady | 03/02/2021

    I made this with mahi mahi and it was delicious. Truly a keeper, and quick and easy too--a win all around!

  • gdlohr | 01/30/2021

    A beautiful recipe but quality of ingredients makes all the difference. Given the volume of vermouth, quality of vermouth is important. Same can be said for choice of mushrooms. White buttons were used but a variety could have been stunning with the butter and vermouth as a canvas. Substituting basil or savory for parsley would be interesting. Cod from Kroger frozen food aisle was ok but better main ingredient would lead to raves.

  • mmmKeller | 04/30/2020

    I made this the other night because I bought a huge piece of Cod. My mom and husband did not love it, but I thought it was very good and I had everything at home already!
    It was not a wow dinner though, that I would do for company. The next night I did the fish tacos with cod and they were excellent.

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