ADD TO BOOKMARK:
RSS FEED:
Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic saut?ed mushrooms.
Ingredients
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon grated lemon zest, divided
* 4 (6-ounces) hake or Pacific cod fillets (1 1/2 to 2 inches thick)
* 1/2 stick unsalted butter, divided
* 1 garlic clove, finely chopped
* 1 pound mixed fresh wild mushrooms, trimmed and cut into 1/2-inch pieces
* 1/4 cup reduced-sodium chicken broth
* 1/4 cup chopped flat-leaf parsley
* 1 1/2 teaspoons fresh lemon juice
* 1 teaspoon grated lemon zest, divided
* 4 (6-ounces) hake or Pacific cod fillets (1 1/2 to 2 inches thick)
* 1/2 stick unsalted butter, divided
* 1 garlic clove, finely chopped
* 1 pound mixed fresh wild mushrooms, trimmed and cut into 1/2-inch pieces
* 1/4 cup reduced-sodium chicken broth
* 1/4 cup chopped flat-leaf parsley
* 1 1/2 teaspoons fresh lemon juice
Directions
Preheat broiler.
Stir together oil, 1/2 teaspoon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then toss with fish.
Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.
While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then saut? garlic 30 seconds. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and saut? until liquid mushrooms give off has evaporated, 4 to 5 minutes. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 teaspoon zest, and remaining 2 tablespoons butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice and salt and pepper to taste. Spoon mushrooms over hake.
Stir together oil, 1/2 teaspoon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then toss with fish.
Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.
While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then saut? garlic 30 seconds. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and saut? until liquid mushrooms give off has evaporated, 4 to 5 minutes. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 teaspoon zest, and remaining 2 tablespoons butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice and salt and pepper to taste. Spoon mushrooms over hake.
