Wellness For Life

4 filets of Cod

8 oz sliced mushrooms

1 large onion chopped

1/2 cup dry sherry or dry white wine

1/2 cup organic free range chicken broth

basil to taste

2T coconut oil

Melt Coconut oil in the pan, add onions and basil. (I often use a lot of basil,3-4T). Saute the onions in coconut oil until they are brown. Place the cod in the pan and brown both sides. Add the sherry and chicken stock, cover  and cook until done on one side.  Remove the lid, turn the fish and add the mushrooms. Continue cooking until fish is flacky and mushrooms are stil a it firm. You can serve it over brown rice, quinoa or with cauliflower mashed potatoes.

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