BLACK COD w/CHANTERELLE RAGOUT

By BobD

Ingredients

• 6 SERVINGS
• 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

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

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.