Cod with Red Wine Mushroom Sauce
cod fillets or other sturdy white fish
Salt and pepper
Flour for dredging
Vegetable oil for frying
Red wine mushroom sauce:
minced or grated
red wine (regular or sweetened
such as Marsala or Madeira)
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