Cod with Red Wine Pan Sauce

4 5-ounce fillets of cod, rockfish or other sturdy white fish
2 teaspoons of flour, divided
1 tablespoon olive oil, divided
1 shallot, minced
8 ounces baby bella (or white) mushrooms, sliced
2 cloves garlic, minced
2/3 cup beef stock
1/3 cup red wine (regular, or sweetened, such as Marsala or Madeira)
2 tablespoons lemon juice
1 tablespoon unsalted butter
chopped parsley for garnish
lemon wedges, for garnish
salt and pepper

Pat the fish dry with a paper towel and season it with salt and pepper.  Sprinkle 1 teaspoon of flour on the fish, using a silicon brush to coat the fish very lightly with the flour.  Heat half the oil over medium high heat in a large nonstick skillet.  Cook the fish until golden brown on both sides and cooked through, about 4 minutes per side, flipping the fish only once to retain the nice crust.  Place the fish on a warmed platter and set aside.  Add the remaining oil, shallot and mushrooms to the skillet and sauté until mushrooms begin to soften, about 3 minutes. Add the garlic and remaining teaspoon of flour, and stir for a minute.  Then add the stock and wine to deglaze the pan, and bring to a boil for a minute or two, until sauce starts to thicken.  Turn off the heat and add in the lemon juice and whisk in the butter to make the sauce glossy.  Top with parsley and a lemon wedge for garnish. Serve the sauce with the fish, either on the side to spoon on, or on top of the fish.  (Optional: Serve the fish on a bed of baby spinach, spaghetti squash or quinoa to soak up the tasty sauce.)

4 servings
Prep & Cooking Time:
10 minutes
Skill Level: