Black Cod with Chanterelle Ragout

Name: Black Cod with Chanterelle Ragout
Yield: 4 servings
Ingredients: 1 3 tablespoons unsalted butter; 1 4 tablespoons extra-virgin olive oil, divided; 1 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices; 1 4 large garlic cloves, finely chopped; 1 1/4 cup chopped fresh Italian parsley; 1 1/3 cup dry white wine; 1 1 teaspoon grated lemon peel; 1 1 teaspoon fresh lemon juice; 1 2 large black cod fillets with skin (about 2 pounds); 1 2 tablespoons dry unseasoned breadcrumbs; 1 2 tablespoons freshly grated Parmesan cheese

From the kitchen of Carly

Silky black cod meets a fragrant tangle of golden chanterelles sautéed with garlic, white wine, and lemon. A crust of breadcrumbs and Parmesan finishes the fish as it bakes, creating contrast between tender flesh and crispy top.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons unsalted butter
14 tablespoons extra-virgin olive oil, divided
11 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
14 large garlic cloves, finely chopped
11/4 cup chopped fresh Italian parsley
11/3 cup dry white wine
11 teaspoon grated lemon peel
11 teaspoon fresh lemon juice
12 large black cod fillets with skin (about 2 pounds)
12 tablespoons dry unseasoned breadcrumbs
12 tablespoons freshly grated Parmesan cheese

Instructions

Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.