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.
Serve with rice pilaf or Sour Cream and Leek Mashed Potatoes.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
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!
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!).
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.