Name: Black Cod with Chanterelle Ragout
Yield: Makes 6 servings
Ingredients: 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

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Black Cod with Chanterelle RagoutJosé Picayo

Here, chanterelles provide a delicate but satisfying topping for baked fish.

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