Name: Sautéed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms
Yield: 4 Servings
Ingredients: 1 whole head of garlic; 1 1/2 tablespoons Sherry wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons chopped fresh chives; 1 1/2 teaspoons chopped Italian parsley; 1 teaspoon minced shallot; 1 teaspoon chopped fresh tarragon; 1/2 cup extra-virgin olive oil; Fine sea salt; 4 4- to 5-inch-diameter portobello mushrooms, stemmed; 1/3 cup extra-virgin olive oil; 2 garlic cloves, chopped; 8 fresh rosemary sprigs; 8 fresh thyme sprigs; 4 7- to 8-ounce skinless cod fillets; Quick-cooking flour (such as Wondra); 2 tablespoons canola oil

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