Pan-Seared Atlantic Cod with Wild Mushroom & White Bean Ragout

Ingredients

For the cod:

• 4 Atlantic Cod fillets (6 oz each)
• 2 tbsp olive oil
• Salt and freshly cracked black pepper
• 1 tsp garlic powder
• 1 tbsp butter

For the mushroom ragout:

• 2 cups cremini or mixed wild mushrooms, sliced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 small shallot, finely diced
• 3 cloves garlic, minced
• ½ cup vegetable or seafood stock
• ¼ cup heavy cream
• 1 tbsp butter
• 1 tsp fresh thyme
• 1 tbsp fresh parsley
• Salt and pepper to taste
• Fresh lemon juice

Instructions

1. Prepare the ragout: Heat butter in a large skillet over medium heat. Add shallots and mushrooms, cooking for 6–8 minutes until softened and golden brown.
2. Build the flavor: Add garlic and thyme. Cook for another minute before stirring in the cannellini beans and stock.
3. Make it creamy: Simmer for 5 minutes, then stir in heavy cream. Season with salt, pepper, and a squeeze of lemon. Keep warm.
4. Cook the cod: Pat fillets dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Sear cod for approximately 3–4 minutes per side, depending on thickness, until golden and cooked through (145°F internal temperature).
5. Finish: Add butter to the skillet during the final minute of cooking and spoon over the fish.
6. Plate: Spoon the mushroom and white bean ragout onto each plate. Top with Atlantic Cod and finish with fresh parsley and cracked black pepper.

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