Pan-Seared Fish With Shiitake Mushrooms Recipe

• 3 tablespoons olive oil
• 1 pound fresh mushrooms like shiitake or oyster, shiitakes stemmed and thinly sliced
• Kosher salt and freshly ground black pepper
• Pinch of dried red chile flakes
• 2 skinless fillets cod or other firm white fish like snapper or hake (about 1 pound)
• 1 cup homemade vegetable stock or low-sodium vegetable broth
• 2 tablespoons cold butter
• 2 tablespoons fresh squeezed lemon juice from 1 lemon
• Fresh cilantro, parsley or chives, for garnish (optional)

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes. Transfer to a warmed serving plate and set aside.
2. Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering. Add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
3. In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.

olive oil, mushrooms, kosher salt, red chile, cod, vegetable stock, cold butter, fresh cilantro

Taken from www.seriouseats.com/recipes/2013/01/pan-seared-fish-shiitake-mushroom-recipe.html (may not work)