Go Back

Get the Recipe:

Cod with Beer and Mushroom Sauce


  • 2 6 oz skinless cod fillets
  • 4 tablespoons of butter
  • 5 oz cremini mushrooms, wiped clean and sliced
  • 3 cloves garlic, minced
  • 1/2 cup beer, lager or pilsner
  • 2 tablespoons chopped fresh parsley, + extra for garnish
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper


  • In a large saucepan or skillet, melt 3 tablespoons of butter over moderate heat.
  • Add the mushrooms and simmer for 5 to 7 minutes, until tender. Stir occasionally.
  • Add the garlic and simmer until fragrant, approx. 30 seconds.
  • Slowly add the beer, the chopped parsley, the balsamic vinegar, salt, and pepper.
  • Bring to a boil and cook until liquid is reduced by half, approx. 2 minutes.
  • Remove the pan from the heat.
  • Lightly season the cod with salt and pepper.
  • Place the fillets into the pan.
  • Spoon some of the sauce and mushrooms on top of the fillets.
  • Place the pan back onto the stove over moderate heat and bring to a simmer.
  • Cover, reduce heat to medium-low, and simmer until cooked through (internal temp of 145 degrees F), approx. 7 to 10 minutes.
  • With a slotted spoon or spatula, carefully transfer the fish to serving plates.
  • Over low heat, whisk the remaining butter into the sauce until melted.
  • Spoon the sauce and mushrooms over the fish and garnish with a bit of fresh chopped parsley.