Wash and dry the cod fish using a paper towel. Season it with salt and pepper on both sides.
Chop the broccoli into bite-sized pieces. Cut the root part of the shimeji mushrooms then separate into individual pieces. Cut the roots of the enoki mushrooms then separate into several pieces.
In a small bowl, combine mayonnaise, lemon juice, garlic, parsley, pinch of salt and pinch of pepper then mix well.
In a microwave-safe dish arrange the broccoli, shimeji and enoki mushrooms on one side and place the fish on the other side. Wrap the dish with a microwave-safe cling wrap then cook in the microwave for 7 minutes using 600W.
Place the fish on a serving plate then add the vegetables on one side. Pour over the prepared mayo-garlic-parsley sauce then you can serve.