Black Cod with Chanterelle Ragout
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons unsalted butter
- 1 teaspoon fresh lemon juice
- 1/3 cup dry white wine
- 1 teaspoon grated lemon peel
- 1/4 cup chopped fresh italian parsley
- 2 tablespoons freshly grated parmesan cheese
- 4 tablespoons extra-virgin olive oil, divided
- 4 large garlic cloves, finely chopped
- Carbohydrate 9 g(3%)
- Cholesterol 60 mg(20%)
- Fat 17 g(26%)
- Fiber 3 g(13%)
- Protein 21 g(41%)
- Saturated Fat 6 g(29%)
- Sodium 144 mg(6%)
- Calories 282
Preparation 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.
Preparation 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.
