BLACK COD WITH CHANTERELLE RAGOUT

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Black Cod with Chanterelle Ragout image

Provided by Cathy Whims

Categories     Fish     Mushroom     Bake     Low Cal     Dinner     Cod     Family Reunion     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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