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Pan-Roasted Black Cod with Mushrooms & Sour Cream

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 30 min
  • $$$$
Gatheredtable
adapted from The Sunset Cookbook

Ingredients

  • 1/2 pound mushrooms, stems removed and sliced
  • 1 1/2 teaspoons fresh thyme leaves, chopped
  • 1 1/2 tablespoons finely chopped garlic
  • 1/4 cup extra virgin olive oil
  • sea salt and black pepper, to taste
  • 1/2 cup dry white wine
  • 4 (5 ounce) black cod fillets
  • 3 tablespoons sour cream

Directions

Prep: 1. Remove stems and slice mushroom caps. 2. Chop thyme leaves and garlic. 3. Preheat oven to 375. Make: 1. Heat 2 1/2 tablespoons oil in an ovenproof skillet over medium-high heat. 2. Add mushrooms, thyme, salt and pepper and cook, stirring until mushrooms are crisp, 8-10 minutes. 3. Add wine and garlic and cook 1 minute. Transfer to bowl. 4. Wipe out pan; heat remaining 1 1/2 tablespoons oil until hot. 5. Salt fish lightly on skinned side and set skinned side down in pan. Cook 5 minutes on stove, then bake until fish is almost opaque, 3-6 minutes. Transfer fillets to plates. 6. Pour liquid from pan, scrape clean and set over medium low heat. Reheat mushrooms, pour off any excess liquid, and stir in sour cream. Spoon over fish and serve.

Notes

Also known as sablefish or butterfish, black cod is sweet and moist, with fat, pearly white flakes! If you can't find black cod, salmon is actually a better substitute than normal cod. Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/

Goes great with these recipes

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