Pan Seared Lingcod with Chanterelles

A delicious and simple seafood dish featuring pan-seared lingcod and earthy chanterelle mushrooms.

Ingredients - Serves 4

Season the lingcod fillets with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the lingcod and sear until golden brown, about 4 minutes per side. Remove from the skillet and set aside.
In the same skillet, melt the butter. Add the chanterelles and garlic and cook until the mushrooms are soft, about 5 minutes.
Add the white wine and scrape up any browned bits from the bottom of the skillet. Cook until the wine is reduced by half, about 2 minutes.
Return the lingcod to the skillet and spoon the mushroom mixture over the top. Cook for another 2 minutes, until the fish is cooked through.
Sprinkle with fresh parsley before serving.