| Ingredients |
| |
| 4 |
6-8 oz |
skinless cod fillet |
| |
|
salt |
| |
|
black pepper |
| |
| 12 |
oz |
sliced fresh mushrooms |
| 2 |
Tbsp |
canola oil |
| 2 |
each |
large garlic clove, minced |
| |
| ½ |
tsp |
chicken soup powder |
| 1 |
tsp |
sugar |
| ½ |
tsp |
soy sauce |
| ⅛ |
tsp |
hot chili powder |
| ¾ |
cup |
hot water |
| 5 |
Tbsp |
parsley chopped (including garnish) |
| |
|
| Preparation steps: |
- Rinse the fish and remove bones.
- Lightly season the cod with salt and black pepper and set aside.
- Saute the mushrooms with the canola oil in a large skillet for
10 - 15 minutes until the mushrooms are browned.
- Add garlic and continue to saute for another 1 minute.
- Mix the chicken soup powder, sugar, soy sauce, and chilli powder with hot water.
Add the liquid and 3 Tbsp chopped parsley to the skillet and stir gently for 1-2 minutes.
- Add the cod fillet to the skillet.
Reduce heat and simmer covered over low heat for 3 minutes. Flip the fillet
and continue to simmer for for 3-8 minutes, until the fish is cooked through
(use a pairing knife to check).
Serving: Place on serving dishes, spoon mushrooms on top of the cod and sprinkle fresh parsley.
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