Recipes
Summer-to-Fall Herb-Crusted Black Cod, with Vegetable Antipasto, Bell Pepper Béchamel Sauce and Tomato Ragout

Summer-to-Fall Herb-Crusted Black Cod, with Vegetable Antipasto, Bell Pepper Béchamel Sauce and Tomato Ragout

Recipe by Epicurean Group Executive Chef Anthony Kresge, Arcade Café

YIELD: 4 servings

Ingredients
8 ounces each, green beans, fennel, seasonal squash, baby carrots, red bell pepper
2 cups extra virgin olive oil, divided
32 oz. San Marzano or other good organic tomatoes
1 cup Pinot or Burgundy red wine
1 shallot, peeled and chopped
1 Tbsp. crushed garlic
1 cup chicken stock
2 Tbsps. butter
2 Tbsps .flour
1 cup warmed milk
4 black cod or halibut file

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