Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon zest, divided
• 4 (6-ounces) hake or Pacific cod fillets (1 1/2 to 2 inches thick)
• 1/2 stick unsalted butter, divided
• 1 garlic clove, finely chopped
• 1 pound mixed fresh wild mushrooms, trimmed and cut into 1/2-inch pieces
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup chopped flat-leaf parsley
• 1 1/2 teaspoons fresh lemon juice

Instructions

1. Preheat broiler.
2. Stir together oil, 1/2 teaspoon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then toss with fish.
3. Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.
4. While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then sauté garlic 30 seconds. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until liquid mushrooms give off has evaporated, 4 to 5 minutes. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 teaspoon zest, and remaining 2 tablespoons butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice and salt and pepper to taste. Spoon mushrooms over hake.