Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup finely chopped shallots
• 12 ounces sliced seasonal mushrooms
• 2 sprigs thyme
• 1/2 bottle dry red wine
• 1 recipe Seared Cod
• 6 sprigs flat-leaf parsley, leaves finely chopped
• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) center-cut cod fillets, skin left on
• Salt and freshly ground black pepper
• 4 cloves garlic, lightly crushed
• 4 sprigs thyme
• 1 tablespoon unsalted butter

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Instructions

1. Make the Bordelaise Garnish: Melt the butter in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 5 minutes. Add the mushrooms and thyme and cook 5 minutes longer. Add the wine and cook until the liquid is reduced by half. Discard the thyme.
2. Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
3. Spoon the Bordelaise Garnish onto a serving platter, top with the seared cod, and sprinkle with parsley.