Roasted Cod with Chanterelles

Name: Roasted Cod with Chanterelles
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 6 Tbsp. extra-virgin olive oil; 1 lb. (about 7 cups) fresh chanterelles, trimmed and quartered; 2 large shallots, peeled and minced; 2 cloves garlic, peeled and minced; 1 Tbsp. fresh thyme leaves, chopped; 3 Tbsp. aged sherry vinegar; Salt and freshly ground black pepper; 1 Tbsp. butter; 4 8-oz. fresh center-cut cod filets

Serves
serves 4

SAVEUR EDITORS

The chanterelle mixture may be prepared a day in advance.

Ingredients

6 Tbsp. extra-virgin olive oil
1 lb. (about 7 cups) fresh chanterelles, trimmed and quartered
2 large shallots, peeled and minced
2 cloves garlic, peeled and minced
1 Tbsp. fresh thyme leaves, chopped
3 Tbsp. aged sherry vinegar
Salt and freshly ground black pepper
1 Tbsp. butter
4 8-oz. fresh center-cut cod filets

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Instructions

Step 1

Heat 4 tbsp. of the oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms are tender and any liquid has evaporated, 10-15 minutes. Add shallots, garlic, thyme, and 2 tbsp. of the vinegar. Season to taste with salt and pepper, and cook for 2 minutes more. Remove from heat and set aside to cool slightly, then add the remaining 1 tbsp. vinegar. Mix well. Transfer mushrooms to a bowl and set aside for 1 hour to allow flavors to develop.

Step 2

Preheat oven to 375°. Brush cod filets with 1 tbsp. of the oil, then generously season with salt and pepper. Heat butter and the remaining 1 tbsp. oil in a large ovenproof skillet over medium-high heat. Sear cod until a good browned crust has formed, about 3 minutes per side. Transfer skillet to the oven and roast cod until cooked through, another 10-15 minutes.

Step 3

Transfer cod to a platter and spoon room-temperature mushrooms and their juices on top. Garnish with extra sprigs of thyme, if you like.

Heat 4 tbsp. of the oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms are tender and any liquid has evaporated, 10-15 minutes. Add shallots, garlic, thyme, and 2 tbsp. of the vinegar. Season to taste with salt and pepper, and cook for 2 minutes more. Remove from heat and set aside to cool slightly, then add the remaining 1 tbsp. vinegar. Mix well. Transfer mushrooms to a bowl and set aside for 1 hour to allow flavors to develop.
Preheat oven to 375°. Brush cod filets with 1 tbsp. of the oil, then generously season with salt and pepper. Heat butter and the remaining 1 tbsp. oil in a large ovenproof skillet over medium-high heat. Sear cod until a good browned crust has formed, about 3 minutes per side. Transfer skillet to the oven and roast cod until cooked through, another 10-15 minutes.
Transfer cod to a platter and spoon room-temperature mushrooms and their juices on top. Garnish with extra sprigs of thyme, if you like.