Black Cod with Chanterelle RagoutJosé Picayo
Here, chanterelles provide a delicate but satisfying topping for baked fish.
Recipe information
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 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.
