Black Cod with Chanterelle Ragout

Ingredients for Black Cod with Chanterelle Ragout

• 3 tablespoons unsalted butter

• 60ml extra-virgin olive oil, divided

• 450g 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 900g )

• 2 tablespoons dry unseasoned breadcrumbs

• 2 tablespoons freshly grated Parmesan cheese

How to make Black Cod with Chanterelle Ragout

Preheat oven to 204°C. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to colour. 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 centre, about 20 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.