Wild Caught Cod with Roasted Mushrooms

Ingredients

For the wild caught Cod

• 4 (6 oz portions) Popsie’s Wild Caught Alaska Pacific Cod
• Salt and pepper
• All purpose flour
• 1 tbsp olive oil
• 1 tbsp butter

For the mushrooms

• 2 cups mushrooms, sliced
• 1 tbsp shallot, chopped
• 1 tbsps garlic, minced
• ¼ cup marsala wine
• 1 tbsp butter
• Fresh thyme

For the sauce

• 1 cup fresh parsley, loosely packed
• 1 cup fresh arugula, loosely packed
• 2 tbsps fresh lemon juice
• 2 tbsps white balsamic vinegar

Directions

For the Cod

1. Bring the Cod to room temperature. Pat the fish dry. Moisture is the enemy of a good sear.
2. Season with salt and pepper. Dredge in the flour on both sides. Shake off any excess flour.
3. In the skillet over medium-high heat add olive oil and butter. Heat until butter is melted.
4. Place the Cod in the pan and turn the heat down to medium. Cook until the fish has turned golden.
5. Turn the fish over with a spatula. Cook for another 30 second.
6. Transfer to a towel-lined plate to remove any excess oil before serving.

For the roasted masala mushrooms

1. Heat skillet until very hot. Keep on high throughout cooking.
2. Add neutral oil (i.e. canola, grapeseed) and then mushrooms. Allow to cook without stirring until seared on one side.
3. Add garlic, shallot and cook until fragrant, about 1 minute.
4. Add marsala to deglaze the pan. Add the marsala off the heat as placing it back onto the heat will cause the pan to flame.
5. Reduce marsala to a syrup.
6. Turn off the heat and swirl in the butter.
7. Taste for seasoning and garnish with the thyme.

For the sauce

1. Boil herbs in water for 30 seconds. Strain and dry on paper towels. This will help to maintain the green color.
2. Blend together all ingredients until sauce is completely combined.
3. Push through a fine mesh strainer.
4. Taste for seasoning.