Black Cod With Chanterelle Ragout
- 3 tablespoons unsalted butter
- 4 tablespoons extra-virgin olive oil, divided
- 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices
- 4 large garlic cloves, finely chopped
- 1/4 cup chopped fresh Italian parsley
- 1/3 cup dry white wine
- 1 teaspoon grated lemon peel
- 1 teaspoon fresh lemon juice
- 2 large black cod fillets with skin (about 2 pounds)
- 2 tablespoons dry unseasoned breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- Preheat oven to 400u0b0F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and saute 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.
unsalted butter, extravirgin olive oil, chanterelles, garlic, fresh italian parsley, white wine, lemon juice, black cod, breadcrumbs, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/black-cod-with-chanterelle-ragout-350764 (may not work)