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PAN SEARED FISH WITH TAPENADE MUSHROOM

Ingredients

  • 2nos Cod fillets, skinless
  • 35 ml Olive oil
  • 300 gms Fresh shiitake mushrooms, stemmed and thinly sliced
  • 10 gms Kosher salt and freshly ground black pepper
  • 5 gms Dried red chilli flakes
  • 250 ml Vegetable stock or low sodium vegetable broth
  • 22 gms cold butter
  • 18 ml Fresh squeezed lemon juice from 1 lemon
  • 4 sprigs Fresh parsley or chives, for garnish

Method

  1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke.
  2. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes.
  3. Transfer to a warmed serving plate and set aside.
  4. Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering.
  5. Add fish fillets and cook without moving until well browned on first side, about 3 minutes.
  6. 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.
  7. 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.
  8. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.
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  10. Chef Tips:
  11. Pat fish dry and score the skin lightly for even cooking
  12. Season just before searing; start skin-side down in a hot pan
  13. Press gently for the first 30 seconds to keep skin crisp
  14. Cook mushrooms separately on high heat to avoid sogginess
  15. Add tapenade at the end to preserve its bold, briny flavor
  16. Serving Suggestions:
  17. Place fish over sautéed mushrooms and spoon tapenade on top
  18. Garnish with fresh herbs like parsley or thyme
  19. Serve with lemon wedges for brightness
  20. Pair with roasted potatoes, rice, or a light salad

chef of the day

Ms.Charmi Naidu (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Join IIHMCA Hyderabad

Begin your journey in culinary arts and hospitality with Indian Institute of Hotel Management and Culinary Arts and build a successful career in the industry.

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