Prepare the ingredients

• Pat the cod fillets dry and season with salt and pepper.
• Clean the chanterelles, trim the stems and halve any large ones.
• Finely chop the shallot, mince the garlic and pick the thyme leaves.

Sear the cod

• Heat the olive oil and a knob of butter in a frying pan over medium-high heat.
• Place the cod fillets in the pan and sear until golden underneath.
• Flip the fillets, add the thyme and baste with the foaming butter until just cooked through.
• Transfer the cod to a plate and keep warm.

Cook the chanterelles

• Add the remaining butter to the pan and sauté the shallot and garlic until fragrant.
• Add the chanterelles and cook over high heat until golden and their moisture has evaporated.
• Season with salt and pepper, then deglaze with the lemon juice.

Plate and serve

• Return the cod to the pan or plate the fillets with the chanterelles alongside.
• Spoon the pan juices over the fish and scatter with chopped parsley.