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Pepato-Crusted Black Cod Loin
with Warm Salad of Garden Vegetables

Pepato-Crusted Black Cod Loin with Warm Salad of Garden VegetablesAn impressive entrée of tender, mild black cod encrusted with a pepato cheese (similar to Romano, but studded with whole black peppercorns) breading and served on a bed of sautéed garden vegetables. Recipe by Chef Rhys Lewis.

Recipe Ingredients:

1/4 cup olive oil
3 garlic cloves, peeled
Zest of 1/2 lemon
1/4 cup Wisconsin Mascarpone cheese
1 ounce (1/4 cup) Wisconsin Pepato cheese, shredded
1 ounce (1/4 cup) Wisconsin SarVecchio™ Parmesan cheese, shredded
1/4 cup parsley, chopped
1/4 cup fine bread crumbs
6 (4-ounce) portions black cod loin pieces, skinless
Kosher salt to taste
All-purpose flour for dredging
6 tablespoons clarified butter

1/2 tablespoon butter
1/2 shallot, peeled and minced
7 each French green beans, blanched
12 yellow squash, julienned
7 golden cherry tomatoes, halved
Kosher salt to taste

Cooking Directions:

  1. For Cod: Preheat oven to 350ºF (175ºC).
  2. In a saucepan, combine olive oil and garlic cloves. Bring to slow simmer and cook 15 minutes. Allow garlic to sit in oil and cool to room temperature.
  3. Remove the garlic cloves and mash them on a cutting board with the edge of a knife. Reserve oil for another use.
  4. Combine the garlic and lemon zest with the mascarpone cheese and reserve.
  5. In a bowl, blend the pepato and Parmesan cheeses, parsley and bread crumbs.
  6. Season the cod portions with the salt and dredge in flour. Sear one side only in some of the clarified butter until golden brown. Remove.
  7. Divide the mascarpone mixture among the cod portions, spreading over the seared side of the fish. Spread pepato cheese mixture over mascarpone.
  8. Place cod loins on an oiled baking sheet and bake for about 10 minutes or until tender. Reserve in warm place.
  9. For Vegetables: Melt the tablespoon butter in a small sauté pan and add shallot. Cook 1 to 2 minutes. Add the beans, squash and cherry tomatoes. Saute until just warm. Salt to taste.
  10. Final Preparation: Place a portion of the vegetables in the center of each of 6 serving plates, dividing evenly. Place cod on center of vegetables.
  11. Serve immediately.

Makes 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.