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


Servings: 12


1/2 cup olive oil
6 garlic cloves, peeled
Zest of 1 each lemon
1/2 cup Wisconsin mascarpone cheese
2 ounces (1/2 cup) Wisconsin pepato cheese, shredded
2 ounces (1/2 cup) Wisconsin SarVecchi® parmesan cheese, shredded
1/2 cup parsley, chopped
1/2 cup fine bread crumbs
12 4-ounce portions black cod loin pieces, skinless
Kosher salt to taste
Flour for dredging
3/4 cup clarified butter

1 tablespoon butter
1 shallot, peeled and minced
14 each French green beans, blanched
24 yellow squash, julienned
15 golden cherry tomatoes, halved
Kosher salt to taste

Cooking Directions:


Preheat oven to 350ºF.

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 and reserve.

In a bowl, blend the pepato and SarVecchi®, 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 mixture over the mascarpone.

Place cod loins on an oiled baking sheet and bake for about 10 minutes or until tender. Reserve in warm place.


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 12 serving plates, dividing evenly. Place cod on center of vegetables.

Serve immediately.

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