Black Cod with Chanterelle Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here, chanterelles provide a delicate but satisfying topping for baked fish. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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