I love mushroom sauce with any fried meat or seafood dishes because it maximizes flavor and also adds texture. My family and I have enjoyed mushroom sauce on steak, on fried tofu and even on pasta. In this cod with red wine mushroom sauce recipe, seasoned pieces of cod were lightly coated with flour, fried and then dressed up with a mushroom sauce. The mushroom sauce was taken up a notch with the use of red wine, regular or sweetened. The red wine mushroom sauce added a visual appeal to the plain fried cod slices. I hope you enjoy this tasty meal as much as my family and I did!
- 4 cod fillets or other sturdy white fish
- Salt and pepper
- Flour for dredging
- Vegetable oil for frying
- 1 shallot minced
- 8 oz white mushrooms sliced
- 2 cloves garlic minced or grated
- 2/3 cup beef stock
- 1/3 cup red wine (regular or sweetened such as Marsala or Madeira)
- 2 tbsp lemon juice
- 1 tbsp unsalted butter
- Chopped fresh parsley for garnish
Pat fish dry with paper towels; season with salt and pepper. Coat each piece of fish with flour.
Fry the fish, in batches in hot oil until cooked through and golden brown, about 2 minutes on each side. Drain on paper towels and transfer onto a platter.
Remove all but 1 tablespoon of oil from the pan. Add shallot and mushrooms and sauté until mushrooms begin to soften, about 3 minutes.
Add the garlic and 1 teaspoon flour. Stir for a minute and then add the stock and red wine. Bring to a boil for a minute or two, until sauce starts to thicken.
Turn off heat and then add lemon juice and butter, whisking until butter has melted and sauce is glossy.
Pour mushroom sauce over the fish. Sprinkle with chopped parsley.
Recipe adapted: Melissa D’arabian as featured in the October 19, 2016 issue of The Province