Fish fillets and mushrooms. A classic combination. All combined in a perfect sauce that adds that magic to a dish that even those who don’t like seafood will find irresistible.


4 cod fillets, about 6 ounces each
Juice of 1 lemon
Salt to taste
White pepper to taste
1 tablespoon fresh chopped oregano  or 1 teaspoon dried
2 tablespoons butter
1 medium onion, sliced
1 clove garlic, finely minced
1/4 cup fresh chopped parsley
1/2 cup dry white wine


2 tablespoons butter
1 1/2 tablespoons flour
1 cup hot chicken broth
1/2 cup dry white wine
1 teaspoon turmeric
6-8 ounces fresh mushrooms, washed and sliced thin
2 teaspoons lemon juice
2 egg yolks

1. Washed cod under cold running water and pat dry with paper towels. Sprinkle with lemon juice. Let stand 10 minutes; then season with salt, pepper, and oregano.
2. Heat butter over medium flame in  a large fry pan or skillet. Add fish and brown well, about 5 minutes on each side.
4. Add onion and cook until soft and translucent. Add garlic and cook 1-2 minutes more. Stir in the parsley, and add the white wine. Lower heat and simmer for 5 minutes. Remove cod fillets to a preheated platter and keep warm, but reserve pan drippings.
5. For sauce: Melt butter over medium flame in a saucepan. Stir in flour, pour in chicken broth and reserve pan drippings. Add white wine, stir in turmeric, and reduce heat to a simmer.
6. Add mushrooms to sauce and simmer for 15 minutes.
7. Add lemon juice. Remove a small amount of sauce and blend with egg yolks. Return to sauce and stir thoroughly until heated through—but do not boil since the yolks will curdle (and you don’t want that).
8. Pour sauce over cod fillets and serve.
    Yield: 4 servings.