This is a simple and easy skillet dinner that your family will love. Sautee greens like spinach or kale with the mushrooms to add color and nutrients.
2 skinless cod fillets or other white fish
3 tablespoons olive oil
1 pound fresh mushrooms (e.g. shiitake or oyster), thinly sliced
1 teaspoon toasted sesame seeds
1 cup home-made vegetable stock or low-sodium vegetable broth
2 tablespoons butter
2 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
• Sprinkle fish with salt and pepper. Let stand for a few minutes.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in the mushrooms and sesame seed then season with salt and pepper. Cook for 3 to 4 minutes or until well browned. Add the broth and cook over high heat until liquid reduces to half, stirring occasionally. Add butter and lemon juice .Remove from heat and transfer to a bowl. Set aside.
• Wipe down the skillet and add the remaining olive oil. Return to medium-high heat and add fish fillets and cook without moving for 3 minutes or until one side is well browned. Carefully flip the fish fillets and cook the second side for 2 minutes longer or until just cooked through. Transfer to a serving dish and pour over cooked mushrooms. Serve over brown rice.