Break dried mushrooms into small pieces (about 1/4 inch), then top with boiling water to soften.
Melt 2 tablespoons butter in large frying pan. Add minced shallots and garlic and saute until tender.
Drain mushrooms and add to pan along with parsley, thyme, lemon zest, and remaining 2 tablespoon butter.
Cook for another minute, then add cod. Cover and simmer on low until cooked through (cod juices will add to the sauce volume) . Season with salt and pepper to taste and serve.
Notes
If you can't get dried mushrooms, substitute 8 ounces of baby portabellas and/or shitakes sauteed until starting to crisp around edges.
Nutrition
Calories: 104kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.