Sablefish With Chanterelles and Parsley | Sonoma-Cutrer Vineyards

Ingredients

• 1 garlic clove (for the Parsley Sauce)
• 1-1/2 c packed fresh flat-leaf parsley leaves with tender stems (for the Parsley Sauce)
• 1/2 c packed fresh basil leaves (for the Parsley Sauce)
• 1/2 c extra-virgin olive oil (for the Parsley Sauce)
• Sea salt (for the Parsley Sauce)
• Freshly ground black pepper (for the Parsley Sauce)
• 6 oz sablefish fillets (4)
• Salt (for the Sablefish)
• Freshly ground black pepper (for the Sablefish)
• 2 tbsp unsalted butter (for the Sablefish)
• 1 tbsp extra-virgin olive oil (for the Sablefish)
• 1/4 c dry white vermouth or dry white wine (for the Sablefish)
• 2 tbsp freshly squeezed lemon juice (for the Sablefish)
• 2 tbsp unsalted butter (for the Chanterelles)
• 1 tbsp extra-virgin olive oil (for the Chanterelles)
• 8 oz chanterelle mushrooms, cleaned and quartered (for the Chanterelles)
• 1 tbsp finely chopped shallot (for the Chanterelles)
• Salt Salt (for the Chanterelles)
• Freshly ground black pepper (for the Chanterelles)
• 1 tsp lemon zest (for the Chanterelles)