Cod with Mushrooms and Fresh Parsley Sauce & Endives with Walnut Gremolata

Servings: 2
Time: ~1 hr
Total cost: $35 + wine (although the unnecessarily large pack of walnuts I bought were $10…)
Wine: Château Cambon Beaujolais 2017 ($20), serve chilled

Cod ingredients:

  • One large piece of cod (recipe mentions halibut and sea bass too)
  • Olive oil
  • Salt & pepper
  • 1/4 cup dry white wine
  • Fresh squeezed lemon juice


  • 5oz shiitake mushrooms (recipe calls for chanterelles, which are quite expensive)
  • 2 teaspoons lemon zest, to taste
  • 1/4 cup dry white wine
  • 2 garlic cloves, finely chopped
  • Salt & pepper


  • 2 Belgian endives, halved
  • 2 tablespoons finely chopped walnuts
  • 1 small garlic clove, finely chopped
  • 1-2 teaspoons lemon zest, to taste
  • Extra virgin olive oil
  • Salt & pepper

Parsley sauce:

  • 3/4 of a bunch of fresh parsley
  • 1/4 cup extra virgin olive oil (max, probably less)
  • Salt & pepper
  • Juices from fish cooking

Preheat oven to 425 F.

Blanch the parsley. Boil a pot of salted water and set aside a bowl of ice water. Submerge the parsley in pot for 20 seconds and then transfer to ice water until cool. Strain and press parsley to squeeze out extra water. Put parsley in a food processor until stuck to the sides then scrape with a spatula. Add olive oil slowly (would probably not use the full 1/4 cup next time, as it was a bit oily, or more parsley). Transfer to mortar and pestle and work until smooth. Season with salt and pepper.
Now is a good time to prepare ingredients for mushrooms and gremolata before things start cooking as it is quite quick. Chop garlic and zest lemon for mushrooms and set aside. Chop remaining parsley, walnuts and garlic and mix with lemon zest for gremolata, set aside.

Oil a baking dish that can accommodate fish and liquid. I was only making one piece so didn’t want to use a large one, so I used an iron skillet and covered with tin foil. Make sure to oil the bottom so it doesn’t stick. Season the fish with salt & pepper and place in the dish. Drizzle oil on fish, add the white wine and some fresh squeezed lemon. Bake for 10-15 minutes until you can pull it apart and it is opaque. I did 13min but it was slightly too long. I think 10 would’ve worked.

Cook mushrooms. Heat a couple dashes of olive oil in a skillet on high heat (be careful when adding mushrooms, I burned myself!). Add the mushrooms and toss them until they begin to sweat. Reduce heat to medium, add garlic and salt and pepper and stir for a couple minutes until they have softened a bit. Add white wine and toss until wine has evaporated. Stir in lemon zest and adjust seasoning to taste.

Sear endives. Sprinkle olive oil on a skillet and put on medium heat. Half the endives and place on skilled, flat side down. Sprinkle with olive oil and salt & pepper and cover pan loosely. Cook until golden brown (about 5min). Mix the gremolata. Add a generous portion of the gremolata to the flat top of the endives. As you can see, I chopped WAY too many walnuts (and probably could’ve done with some more parsley). It should look like an even mix, depending on how much ingredient you have.

When the fish is complete, add a spoonful of the liquid to the parsley sauce and stir. This will make the consistency more creamy (I actually forgot to do this and would’ve helped the sauce be less runny). Serve fish with parsley sauce on the side and mushrooms on top.

Cod recipe from here.
Endive recipe here.

1 Comment

  1. Wow. So gourmet and fairly easy it seems :). I eat wlnuts often so would have no prob with the leftovers. I add them to my yogurt and fruit bowls, salads, and even eat them by the handful. Very good for the health 🙂 !


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s