Cod with Truffled Mushroom Sauce, Lemon Baby Broccoli and Fall Fruit Salad

4 6 onces pieces cod

3 tbsp. olive oil

2 tsp. truffle oil

8 oz. baby bella mushrooms, sliced

2 ounces cream cheese

1/2 c. vegetable stock

4 ounces pancetta, cut into dices and fried

2 bunches baby broccoli

1 lemon, juiced and zested

2 tbsp. butter

1/2 c. cranberries, halved

1 c. pineapple, small dice

1 c. apple, small dice

1/4 c. raw honey

1 tbsp. apple cider vinegar

2 tsp. ground cinnamon

Heat 1 tbsp. oil in large sauté pan over medium heat.  Add broccoli, stir around so the broccoli gets coated.  Start another pan over medium heat with 1 tbsp. oil.  Salt and pepper cod.  Add cod to pan, cooking 3-5 minutes per side, depending on thickness, turning only once.  While cod is cooking, assemble fruit salad.  Mix honey, vinegar and cinnamon together, then fold into fruit and set aside.  Stir broccoli and add 1/4 vegetable stock, 1 tbsp. lemon juice and zest.  Top with lid.  Remove cod and tent with foil, set aside.  In a new pan, heat 1/2 tbsp. olive oil over high heat and add mushrooms.  Sauté until they start to caramelize, then add cream cheese and 1/4 vegetable stock.  Whisk until cheese blends in with mushrooms and stock, then add the truffle oil.  Finish broccoli with 2 tbsp. butter, salt and pepper to taste.  Place cod the plate and top with mushroom sauce, friend pancetta and a pinch of truffle salt.