Ingredients (serves 4):
6 tablespoons extra-virgin olive oil
7 cups fresh chanterelles, trimmed and quartered
2 large shallots, peeled and minced
2 cloves garlic, peeled and minced
1 tablespoons fresh thyme leaves, chopped
3 tablespoons sherry vinegar
Salt and freshly ground black pepper
1 tablespoons butter
700 g fresh cod filets (add more fish if you are very hungry)
Heat 4 tablespoons of the oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms are tender and any liquid has evaporated, 10-15 minutes. Add shallots, garlic, thyme, and 2 tbsp. of the vinegar. Season to taste with salt and pepper, and cook for 2 minutes more. Remove from heat and set aside to cool slightly, then add the remaining 1 tbsp. vinegar. Mix well. Transfer mushrooms to a bowl and set aside for 1 hour to allow flavors to develop.
Preheat oven to 190 C. Brush cod filets with 1 tablespoons of the oil, then generously season with salt and pepper. Heat butter and the remaining 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Sear cod until a good browned crust has formed, about 3 minutes per side. Transfer skillet to the oven and roast cod until cooked through, another 10-15 minutes.
Transfer cod to a platter and spoon room-temperature mushrooms and their juices on top. Garnish with extra sprigs of thyme, if you like. I served it with mashed potatoes which tasted really nice.