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Cod with Red Wine Mushroom Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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