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Greetings. If you are at the shore enjoying some time away from work and the heat, on your way home, pick up some fresh fish. You could use any white fish in this recipe. You may also find the fresh sugar snap peas at a farm stand to stand in for the frozen peas.
Cod with Mushrooms & Peas
1½ lbs white fish fillet, such as cod
1 pkg (10 ozs..) baby bella mushrooms
4 tbs butter, divided
2 tbs fresh oregano, minced
1 cup frozen peas, or 1 cup sliced, fresh sugar snap peas
juice of 1 lemon
salt and pepper to taste
Cut fish into large cubes of about 1 – 2 inches. Set aside.
Cut mushrooms into quarters, or sixths if large.
In a 12-inch skillet, melt 2 tbs butter over medium heat and cook
mushrooms, stirring until they are nicely browned and nearly all liquid
has evaporated.
Move mushrooms to side of pan and add oregano to center of pan. Shake
pan a little to distribute oregano and cook until fragrant, 15 – 20
seconds.
Stir in peas and cook for an additional 1 – 2 minutes. Transfer mushroom
mixture to bowl and set aside.
Add remaining 2 tbs butter to pan and reduce heat to medium.
Add fish to pan, cover and allow to steam in the butter. Check fish for
doneness after 3 minutes, and every minute thereafter until nearly done.
Add lemon juice and reserved mushroom mixture to the pan. Heat
through.
Season to taste with salt and pepper.
Serve immediately.