Ingredients 

(serves 2)

1.   2 pieces of cod fillets

2.   olive oil

3.   sea salt and freshly cracked black      pepper

4.   a small knob of butter

5.   80g hon shimeiji mushrooms,       bottoms trimmed

6.   ¼ cup water

7.   1 tbsp white wine (optional)

8.   1 to 2 tbsp fresh cream

9.   1 to 2 tbsp grated parmesan cheese

10.  ½ tsp dried chopped dill (more if using fresh)

Cooking

Season the cod fish lightly with salt (rub) & black pepper. Melt a knob of butter and spread it evenly on the saucepan (or use olive oil). Pan fry the fish, for a few minutes each side over medium fire till lightly browned, slightly flakey & surface slightly crisp. Set aside the fish. To prepare the creamy mushroom sauce, melt butter in pan, saute the mushrooms for about 1-2 minutes. Then add some stock/water & white wine. Add fresh cream and grated parmesan cheese to get the consistency you want. Then add chopped dill and stir evenly. Pour the sauce over the cooked fish and serve immediately.

Note: For the side dish, I had tomatoes on vine and mini portebello mushrooms. I seasoned the mushrooms (stems removed) with salt and pepper, and cooked everything on the grill (for the mushrooms; both sides, for the tomatoes; just the bottom) for a few minutes.

Adding parmesan cheese to thicken the sauce (instead of just fresh cream alone) adds additional flavour to the sauce.