Hake with Wild Mushrooms
A delicate dish of broiled hake fillets topped with sautéed wild mushrooms in a garlic-lemon butter sauce. This elegant seafood recipe combines the mild, flaky white fish with earthy mushrooms and bright citrus notes.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •1 teaspoon grated lemon zest
- •4 fillets hake or Pacific cod fillets
- •½ stick unsalted butter
- •1 clove garlic
- •1 pound mixed fresh wild mushrooms
- •¼ cup reduced-sodium chicken broth
- •¼ cup flat-leaf parsley
- •1½ teaspoons fresh lemon juice
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 2.
Stir together oil, 1/2 teaspoon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then toss with fish.
3 min
- 3.
Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.
10 min
- 4.
While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then sauté garlic 30 seconds. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté 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.
8 min
