Add the canola oil to a frying pan over medium-high heat. Season both sides of the fish filets with salt and pepper to taste, then add them to the frying pan. Fry the fish for 3 to 4 minutes per side or till golden brown. Remove the fish from the pan and set aside.
In the same frying pan used for the fish, add 1 tbsp. of truffle oil and garlic and saute for about 20 seconds. Add both of the mushrooms, salt and pepper to taste and shake the pan. Then add lemon juice and 1 tbsp. of truffle oil and stir.
To serve, place a bed of salad greens on a plate and top with a fish filet. Spoon the mushroom sauce over the fish and enjoy. Enjoy this deliciously light and easy to prepare recipe with any wine or beer.