Cod in cream sauce

Season the cod fillets with salt and white pepper and coat them with all-purpose flour. Slice the king oyster mushrooms thinly lengthwise

Heat 1 tablespoon of olive oil in a frying pan and cook the cod fillets skin-side down

Once the skin is nicely browned, flip it over and wipe off any excess oil. Reduce the heat, add [A] and let the alcohol evaporate, then cover and steam-fry for about 2 and a half minutes

After steaming, remove the lid, add the heavy cream, and simmer briefly before removing the cod to a plate

Heat [B] in a separate frying pan, and once the garlic is fragrant, add the thinly sliced ​​king oyster mushrooms and sauté. Once the king oyster mushrooms are browned, add [C] and mix everything together

Add the sautéed king oyster mushrooms to the pan from step [4] and cook until it forms a sauce. Add the lemon juice for flavor, then pour it over the cod on the plate and garnish with Italian parsley to finish