Wisconsin Pepato-Crusted Black Cod Loin With Warm Salad Of Garden Vegetables

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Wisconsin Cheese


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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 SarVecchio™ 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

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