Black Cod with Chanterelle Ragout
A luxurious dish featuring tender black cod fillets topped with a rich chanterelle mushroom ragout, finished with crispy breadcrumbs and Parmesan cheese. The combination of wild mushrooms, white wine, and fresh herbs creates an elegant restaurant-quality meal.
Ingredients
- •3 tablespoons unsalted butter
- •4 tablespoons extra-virgin olive oil
- •1 pound fresh chanterelles
- •4 cloves garlic
- •¼ cup fresh Italian parsley
- •⅓ cup dry white wine
- •1 teaspoon lemon peel
- •1 teaspoon lemon juice
- •2 pounds black cod fillets
- •2 tablespoons dry breadcrumbs
- •2 tablespoons Parmesan cheese
Cooking Instructions
- 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.
15 min
- 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.
20 min
