Pepato-Crusted Black Cod Loin
with Warm Salad of Garden Vegetables
An 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.
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
- For Cod: Preheat oven to 350ºF (175ºC).
- 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.
- Remove the garlic cloves and mash them on a cutting board with the edge of a knife. Reserve oil for another use.
- Combine the garlic and lemon zest with the mascarpone cheese and reserve.
- In a bowl, blend the pepato and Parmesan cheeses, parsley and bread crumbs.
- 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.
- Divide the mascarpone mixture among the cod portions, spreading over the seared side of the fish. Spread pepato cheese mixture over mascarpone.
- Place cod loins on an oiled baking sheet and bake for about 10 minutes or until tender. Reserve in warm place.
- 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.
- 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.
- Serve immediately.
Makes 6 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.