Hake With Wild Mushrooms

• 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. Preheat broiler.
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. Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.
4. While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then saute garlic 30 seconds. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and saute 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.

extravirgin olive oil, lemon zest, hake, unsalted butter, garlic, wild mushrooms, chicken broth, flatleaf, lemon juice

Taken from www.epicurious.com/recipes/food/views/hake-with-wild-mushrooms-240272 (may not work)