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Ling Cod Marsala

This recipe worked great with Ling Cod! Of course you can substitute chicken, just cook the chicken for 4 minutes per side.


2 Ling Cod Filets, fresh & wild caught
Kosher Salt & Fresh Cracked Black Pepper to season fish
1/4 cup A.P. Flour, regular or gluten free
1 1/2 tablespoons Unsalted Butter
1 1/2 tablespoons Extra Virgin Olive Oil
3 tablespoons Shallots, chopped
2 1/2 cups Crimini Mushrooms, cleaned, stems cut & sliced
additional olive oil & butter to saute mushrooms-
1/2 cup Dry Marsala Wine, – I like Colombo from Italy
1 cup Chicken Stock, homemade preferred, unsalted
2 tablespoons Flat Leaf Parsley, chopped fine
2 tablespoons Butter, unsalted and softened
Salt and Pepper, to taste


1. Preheat oven to 200, place 2 dinner plates in to warm
2. Preheat a large saute pan on stove to medium
3. Season both sides of Ling Cod with kosher salt & cracked pepper
4. Sprinkle flour on large plate, dredge fish and set aside
5. Swirl butter & e.v. olive oil in preheated saute pan, when foam subsides, place Cod in pan
6. Turn up heat to medium-high, saute fish for 3 minutes
7. With tongs, carefully turn fish and cook 3 minutes more
8. Remove cooked fish to preheated plates in 200 degree oven
9. Prepare Marsala Sauce-
10. Place saute pan back on the stove, add more butter & olive oil
11. Add shallots, cook 1 minute to soften over medium-high heat
12. Add mushrooms, cook slightly 2-3 minutes
13. OFF THE HEAT- Deglaze with Marsala- VERY FLAMABLE!!
14. Cook down Marsala until almost dry about 1-2 minutes
15. Add chicken stock, boil until reduced to about 1/3 cup
16. Add chopped parsley
17. Incorporate softened butter, swirl in to enrich your sauce
18. Taste! add salt and or cracked black pepper if needed
19. Remove plates from oven and spoon Marsala-mushroom sauce over fish
20. Serve immediately with your favorite vegetable
Credit: Foodista

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