Cod with Prawns and Mushrooms in Garlic Sauce
Ingredients (Serves 2–3)
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2 cod fillets (about 150–180 g each)
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150 g prawns, peeled and deveined
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150 g mushrooms, sliced (button or cremini)
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4–5 garlic cloves, finely chopped
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2 tbsp olive oil
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1 tbsp butter
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½ cup (120 ml) dry white wine or fish stock
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¼ cup (60 ml) cream (optional, for creamy sauce)
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Juice of ½ lemon
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Salt and black pepper, to taste
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Chili flakes (optional)
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Fresh parsley, chopped
Instructions
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Season the cod
Pat dry and season both sides with salt and pepper. -
Sear the cod
Heat 1 tbsp olive oil in a large pan over medium heat.
Cook cod 3–4 minutes per side until golden and just cooked through.
Remove and keep warm. -
Cook the prawns
In the same pan, add a little oil if needed.
Sauté prawns for 1–2 minutes per side until pink.
Remove and set aside with the cod. -
Make the garlic mushroom sauce
Add butter and remaining olive oil.
Sauté mushrooms until golden (about 4–5 minutes).
Add garlic and chili flakes; cook 30 seconds until fragrant. -
Deglaze & finish sauce
Pour in wine or stock, simmer 2–3 minutes to reduce slightly.
Stir in cream (if using) and lemon juice. -
Combine
Return cod and prawns to the pan.
Spoon sauce over gently and warm for 1–2 minutes. -
Garnish & serve
Sprinkle with fresh parsley and extra black pepper.
Serving Suggestions
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Over rice, mashed potatoes, or pasta
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With crusty bread to soak up the sauce
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Alongside steamed asparagus or green beans
If you’d like, I can adapt this to:
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Dairy-free
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Low-carb / keto
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Oven-baked version
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Mediterranean or Asian-style twist