2 8-ounce tilapia fillets
Sea salt and pepper to taste
1 ½ Tablespoons olive oil
1 teaspoon fresh sage (optional)
½ pound fresh shiitake mushrooms, sliced thin
1 teaspoons grated lemon peel
3 stalks scallions, sliced small
 
Rinse fish and season with salt and pepper. In a skillet, heat oil and sage and cook fish 2-3 minutes on each side or until fish is cooked through. Remove fish from pan. Add shiitake mushrooms to pan and cook for 2 or 3 minutes. Remove from heat and place mushrooms over fillets. Sprinkle with lemon peel. Garnish with scallions.