Pan-Seared Cod with Shiitake Mushrooms and Fennel
A quick seafood dinner with pan-seared cod, shiitake mushrooms, fennel, and dill. Light but flavorful, and aligned with produce that fits Washington's late-March season well.
Ingredients
- SEAFOOD Pacific Cod Fillet 2 fillets 14.99
- MUSHROOM KING FARM Organic Mushroom Sliced Shiitake Pack, 4 OZ 1 pack 6.79
- PRODUCE Organic Fennel Bulb 1 bulb, thinly sliced 2.99
- PRODUCE Organic Dill Bunch 1/2 bunch, chopped 2.49
- PRODUCE Lemon 1 0.89
- PRODUCE Organic Garlic, 3 CT 1 clove, minced 2.89
- Pantry olive oil 2 tablespoons
- Pantry salt to taste
- Pantry black pepper to taste
Instructions
- Pat the cod dry and season with salt, pepper, and a little lemon zest.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add fennel and shiitake mushrooms and cook for 5 to 7 minutes until softened and lightly browned. Add garlic and cook 30 seconds.
- Move the vegetables to one side or transfer them to a plate.
- Add the remaining oil and sear the cod for 3 to 4 minutes per side, until just cooked through.
- Return the vegetables if needed, add a squeeze of lemon juice, and scatter chopped dill over everything.
- Plate the fennel-shiitake mixture first and top with the cod fillets.
Cook time: 30 minutes
Estimated cost: $14-18
Health notes: Lean protein, lower calorie, and rich in vegetables.
Drink pairing: Pinot Gris