Cod with Red Wine Mushroom Sauce

Cod fillets are lightly dredged and fried to crispy perfection, then topped with a rich red wine mushroom sauce that adds a savory depth and delightful texture.

Course Main Course

Cuisine Mediterranean

Keyword cod, dinner, mushroom sauce, red wine sauce, seafood

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 290kcal

Author Liza Agbanlog

Ingredients

4 cod fillets or other sturdy white fish
Salt and pepper
Flour for dredging
Vegetable oil for frying

Red wine mushroom sauce:

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

Instructions

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.

Notes

Recipe adapted: Melissa D’arabian as featured in the October 19, 2016 issue of The Province

Nutrition