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Black Cod with Chanterelle Ragout

Black Cod with Chanterelle Ragout Recipe

  • 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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