25 Min

• 6 oz Trumpet Mushrooms, thinly sliced
• 12 oz Cod Fillets
• 3 Tbsp Olive Oil
• 3/4 cup Vegetable Broth
• 2 Tbsp Butter
• 1 Lemon, juiced
• Minced Basil (optional)
• Lemon Wedges, for serving (optional)
• Sea Salt and Freshly Cracked Black Pepper
• Pinch of Dried Red Chile Flakes

Place large skillet over medium-high heat and add 2 Tbsp olive oil. Add mushrooms, sea salt, pepper, and a pinch of red chili flakes, and cook 5-8 minutes, until liquid is evaporated and mushrooms are browned, stirring occasionally. Remove mushrooms from skillet and set aside.

Season fish with sea salt and pepper. Wipe down skillet, add remaining oil and place over medium-high heat. When oil is shimmering, add cod and cook 3 minutes on one side, without moving. Carefully flip cod and cook 2 more minutes, until fish just turns opaque. Remove to serving dish with mushrooms.

Place skillet back on heat and increase heat to high. Add vegetable broth and cook 2 minutes, until it is reduced by half. Remove from heat, and stir in butter and lemon juice. Season to taste with sea salt and pepper. Pour sauce over fish and mushrooms. Garnish with minced basil, if desired, and a squeeze of lemon.