Seasons Fish

Seared Cod with Tomatoes and Mushrooms

Seared Cod with Tomatoes and Mushrooms
Serves 4


5 tablespoons Seasons Hojiblanca Extra virgin Olive oil
2 garlic cloves, sliced
1/2 cup onion, chopped
1 teaspoon Seasons Tuscan herb seasoning
1 large tomato, diced
1/4 cup green olives, pitted and coarsely chopped
1 tablespoon capers, drained
1/2 cup basil, chopped and divided
1 1/2 lbs cod fish fillets
1/2 teaspoon roasted garlic sea salt
1 cup Forest dried mushroom blend (Oyster, Blazei, King Oyster and Porcini mushrooms)
1 teaspoon finely grated lime rind to finish
1 teaspoon Seasons Spanish Smoked Paprika


Place the mushrooms in a bowl and cover with hot boiling water. Let soak 15 to 30 minutes, until thoroughly soft. Line a strainer with cheesecloth and set it over a bowl. Drain the mushrooms and squeeze them over the strainer. Then rinse in several changes of water and chop coarsely. Measure out 1/4 cup of the mushroom soaking liquid.
Heat 3 tablespoons of Seasons Hojiblanca Extra virgin olive oil in a sauté pan over medium heat and add the onion and garlic. Cook, stirring, until tender, 3 to 5 minutes. Add the mushrooms, tomato, the mushroom soaking liquid and the tuscan herb seasoning. Cook for another 5 minutes until all liquids are reduced. Add capers, basil and olives to finish.
In a large skillet, heat 2 tablespoons of Seasons Hojiblanca Extra virgen olive oil. Season the cod fillets with roasted garlic salt and Spanish Smoked Paprika. Cook the fish over moderately high heat, turning once, until golden on the outside and white throughout, about 8 minutes total (4 minutes each side)
Transfer the cod to plates sprinkle some lime rind and serve with tomato and mushroom sauce

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