The deep umami flavors of mushrooms are a natural companion for fish. In this recipe, sweet cod is a good balance for the intensely mushroomy morels, but you can use other mushrooms, like oyster or cremini. Serve with brown rice or couscous and a green salad.

Source: EatingWell Magazine, May/June 2015


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • If using fresh morels, briefly swish in a large bowl of tepid water. Drain and repeat as many times as needed to remove all the dirt. Gently but thoroughly pat dry; coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Rinse to remove any remaining dirt and coarsely chop. Thinly slice creminis.)

  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add the fresh morels (or creminis) and 1/4 teaspoon salt and cook, stirring occasionally, until browned, 5 to 7 minutes. Add garlic and cook, stirring, for 5 seconds. (If using dried mushrooms, stir them in along with the reserved soaking liquid, increase heat to high and boil until the liquid is mostly evaporated, about 8 minutes.) Remove from heat and stir in parsley and 1/4 teaspoon each salt and pepper.

  • Place fish in a single layer in the prepared baking dish and sprinkle with 1/4 teaspoon each salt and pepper. Divide the mushroom mixture over the fish. Drizzle with lemon juice. Mix breadcrumbs and the remaining 2 tablespoons oil in a small bowl and sprinkle over the fish.

  • Bake until the fish is just cooked through and the breadcrumbs are brown, about 20 minutes. Let rest for 5 minutes before serving.


Our favorite cod is U.S. Pacific cod from Alaskan waters; other West Coast cod and some Atlantic cod (sometimes called scrod) can also be sustainable choices. For the most up-to-date information about choosing sustainable seafood, visit

Nutrition Facts

about 5 oz. fish & 2/3 cup mushrooms
279 calories; protein 25g; carbohydrates 10.1g; dietary fiber 2.2g; sugars 1.2g; fat 15.4g; saturated fat 2.2g; cholesterol 66.9mg; vitamin a iu 432.1IU; vitamin c 13.3mg; folate 36.3mcg; calcium 61.6mg; iron 7.9mg; magnesium 46.3mg; potassium 641.7mg; sodium 358mg; thiamin 0.2mg.

1/2 vegetable, 3 lean meat, 3 fat