Cod With Chanterelles and Parsley Sauce
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 6 to 8ounces chanterelles, cleaned and coarsely chopped
- 1 to 2garlic cloves (to taste), minced
- Salt
- Freshly ground pepper
- ¼cup dry white wine
- ½teaspoon finely chopped or grated lemon zest
- 1½pounds Alaskan cod, halibut or sea bass fillets
- Salt and freshly ground pepper
- 1tablespoon extra virgin olive oil
- ¼cup dry white wine
- Lemon juice, to taste
- 1⅓cups, tightly packed, flat-leaf parsley leaves
- ¼cup extra virgin olive oil
- Salt
- Freshly ground pepper
- Juices from cooked fish, as needed
For the Chanterelles
For the Fish
For the Parsley Sauce
Nutritional analysis per serving (4 servings)
401 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 33 grams protein; 702 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the parsley sauce. Bring a small pot of water to a boil, salt generously and add parsley leaves. Blanch for 20 seconds only and transfer to a bowl of cold water. Drain and press leaves against strainer to squeeze out water, then squeeze by the handful. Transfer to a small food processor fitted with the steel blade or a mini-chop and turn on the machine. When chopped leaves adhere to the sides of the machine, stop and scrape down sides with a spatula. Turn on again and add oil with the machine running. Purée until smooth. Transfer to a mortar and pestle and continue to work until smooth. Season to taste with salt and pepper, and set aside.
- Step 2
Heat oven to 425 degrees. Oil a baking dish that can accommodate all of the fish. Season fish with salt and pepper. Place in baking dish. Drizzle oil over fish, add wine and a squeeze of lemon to pan and cover tightly. Bake 10 to 15 minutes (depending on the thickness of the fillets), until fish is opaque and pulls apart when a fork is inserted.
- Step 3
While fish is baking, cook mushrooms. Heat a medium-size or large skillet over high heat and add olive oil. Add mushrooms and let them sit and sear for several seconds, then stir and toss in the pan for about 1 minute, until they begin to sweat. Turn heat to medium and add garlic and salt and pepper to taste. Toss or stir in the pan for another minute or two, just until the mushrooms have softened. Add wine and cook, stirring and scraping up any residue from the bottom of the pan, until wine has evaporated. Stir in lemon zest. Taste and adjust seasoning. Turn off the heat.
- Step 4
When fish is done, tip or spoon some of the liquid from baking dish into parsley purée and stir together with pestle until sauce is smooth and has a creamy consistency.
- Step 5
Place a piece of fish on each of 4 plates. Spoon parsley sauce onto plate, next to fish. Place mushrooms on parsley sauce and serve.
- Advance preparation: The parsley purée can be made a day ahead. The mushrooms can be cooked several hours before you roast the fish and reheated.
Private Notes
Comments
Delicious. But the recipe is sloppily edited. It needs to say more about cooking time vs. thickness and to include the lemon juice and lemon zest from the ingredient list.
We tend to just (over)cook the fish (15 minutes) as its tightly wrapped under foil and difficult to check, and to add the lemon juice/zest when we remember it. But it is delicious.
Did I miss something? When do the lemon juice and lemon zest go in?
The NYTimes is advertising this recipe today, April 20th. Why is the date important? Because foraged Chantrelles will not be available for purchase until they begin to appear in eastern forests around June, and late summer in the western US.
Did a variation on this that was delicious- sautéed shallots and baby bella’s and garlic, in some butter and olive oil, put that aside and cooked cod on one side for 3 minutes, then flipped and added back the shallot mushroom mixture with some white wine, and covered the sauté pan. Let it cook 5 min. Added chopped parsley, salt and pepper.
I am disappointed in either the fish or my cooking of it. I checked it at 10 minutes, then 15, then 18. Ended up searing it off on the pan best I could. The parsley sauce is jarring to the taste buds. Not my cup of tea, this one.
As I read... I had high hopes for this recipe. I was NOT disappointed! Relatively simple, but the ingredients and preparation allowed the chanterelle mushrooms to truly shine in their special deliciousness glory. The harmony of flavor was amazing. Do taste as you go to get the seasoning and lemon at the proper levels; it is worth it. Cooking this a couple more times, I found that Lars fried onions provided a nice garish over the fish and gave some texture. Other than that; perfect as written.
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