Pan-Seared Fish with Shiitake Mushrooms

Ingredients

• 3 tablespoons olive oil
• 1 pound fresh mushrooms like shiitake or oyster, shiitakes stemmed and thinly sliced
• Kosher salt and freshly ground black pepper
• Pinch of dried red chile flakes
• 2 skinless fillets cod or other firm white fish like snapper or hake
• 1 cup homemade vegetable stock or low-sodium vegetable broth
• 2 tablespoons cold butter
• 2 tablespoons fresh squeezed lemon juice from 1 lemon
• Fresh cilantro, parsley or chives, for garnish, optional

Directions

1. Warm 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it just begins to wisp. Stir in the mushrooms, add salt, pepper, and chili flakes, and cook them, giving the pan a toss now and then, until deeply browned, 3 to 4 minutes. Move the mushrooms to a warm serving plate and keep them nearby.
2. Sprinkle the fish with salt and pepper. Clean the skillet, pour in the remaining olive oil, and place it back over medium-high heat until the oil looks glossy and hot. Lay in the fish fillets and leave them alone until the first side is nicely browned, about 3 minutes. Use a flexible metal spatula to turn them gently, then cook the second side until the fish is just done, about 2 minutes longer. Add the fish to the plate with the mushrooms.
3. Pour 1 cup stock into the same skillet and boil it over high heat until it has reduced by half, about 2 minutes. Take the pan off the heat, then swirl in the butter and lemon juice. Add salt and pepper to taste. Spoon the sauce over the fish and mushrooms, then serve with fresh parsley, chives, and/or lemon wedges.