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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 (19 reviews)

  • 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.

  • LArcher | 02/28/2018

    Awesome recipe! I doubled the mushrooms and sauce ingredients so there would be plenty of sauce to spoon over the fish and rice I had prepared. Served with a side salad, superb! Looking forward to the next time I make this recipe already!

  • gt40 | 03/09/2017

    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!

  • krsteinb | 06/30/2016

    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!).

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