Black Cod with Chanterelle Ragout

Name: Black Cod with Chanterelle Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges black cod fillets with skin (about 2 pounds); 2 Tbsps dry unseasoned breadcrumbs; 454 grams fresh chanterelles, cleaned, cut into 1/3-inch-thick slices; 79 milliliters dry white wine; 4 larges garlic cloves, finely chopped; 1 teaspoon fresh lemon juice; 1 teaspoon grated lemon peel; 4 Tbsps extra-virgin olive oil, divided; 2 Tbsps freshly grated Parmesan cheese; 59 milliliters chopped fresh Italian parsley; 3 Tbsps unsalted butter

Black Cod with Chanterelle Ragout is a pescatarian recipe with 6 servings. One serving contains 235 calories, 11g of protein, and 16g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have lemon peel, unseasoned breadcrumbs, chanterelles, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F. Melt butter with 2tablespoons oil in large skillet over medium-highheat.

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Butter

Cooking Oil

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Frying Pan

Oven

Add mushrooms and sauté untilbeginning to color. Stir in garlic and parsley.

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Mushrooms

Parsley

Garlic

Add wine; simmer until almost evaporated,scraping up browned bits in skillet, about 1minute.

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Wine

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Frying Pan

Remove from heat. Stir in lemon peeland lemon juice. Season with salt and pepper.

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Salt And Pepper

Lemon Juice

Lemon

Brush 13x9x2-inch glass baking dish with1 tablespoon oil.

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Cooking Oil

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Glass Baking Pan

Place cod, skin side down,in baking dish.

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Cod

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Baking Pan

Sprinkle with salt and pepper.Cover with mushroom mixture.

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Salt And Pepper

Mushrooms

Sprinklewith breadcrumbs and Parmesan; drizzle withremaining 1 tablespoon oil.

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Breadcrumbs

Parmesan

Cooking Oil

Bake until fish isopaque in center, about 20 minutes.

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Fish

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Oven

Equipment

Ingredients

Servings:

2larges

black cod fillets with skin (about 2 pounds)2Tbsps

dry unseasoned breadcrumbs 454grams

fresh chanterelles, cleaned, cut into 1/3-inch-thick slices 79milliliters

dry white wine 4larges

garlic cloves, finely chopped 1teaspoon

fresh lemon juice 1teaspoon

grated lemon peel 4Tbsps

extra-virgin olive oil, divided 2Tbsps

freshly grated Parmesan cheese 59milliliters

chopped fresh Italian parsley 3Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.