Directions
Step 1, Heat a non-stick frying pan and add a splash of oil. Once hot, season the cod with salt and add it to the pan, skin side down, pressing to make sure it lays flat. Cook until the skin is crisp and golden, around 3 minutes.
Step 2, Carefully turn it over and add a good chunk of butter to the pan. Cook for a further 2-3 minutes, or until cooked through. Add a handful of tarragon leaves for the last 30 seconds of cooking.
Step 3, While the cod is cooking, heat another splash of oil in a separate pan and add the mushrooms. Cook until they’re starting to soften, then stir and add some salt and around a tablespoon or so of butter. Add the garlic and continue to cook, stirring, until the mushrooms are completely soft - a minute or so.
Step 4, Serve the cod with the mushrooms and any pan juices drizzled over. Add a squeeze of lemon, and serve.
Recipe Note
About This Cod with Morels Recipe
Fresh morels have one of the shortest seasons in the British wild mushroom calendar, appearing for a few brief weeks in spring before disappearing until the following year. Their caps carry a deep, earthy, almost smoky flavour that lifts pretty much anything they're cooked with, and they have a particular affinity for fish and dairy, which is why a fresh morel mushroom recipe like this works so well.
Cod gives the morels a clean, mild backdrop to work against, while tarragon brings a soft, anise-like note that flatters both. A small amount of butter, a splash of cream and a squeeze of lemon is all the dish needs to read like a restaurant plate.
Serving Suggestions
Serve cod with morels and tarragon alongside simple sides that don't compete with the mushrooms: buttered new potatoes, a pile of just-cooked asparagus or wilted spinach all sit well next to the fish. A chilled glass of dry white wine, a Chablis or a soft, oaked Chardonnay, makes a natural pairing. Out of cod season, the same spring fish dinner works equally well with hake, halibut or another firm, white-fleshed fish.
