Black Cod with Chanterelle Ragout
['3 tablespoons unsalted butter', '4 tablespoons extra-virgin olive oil, divided', '1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices', '4 large garlic cloves, finely chopped', '1/4 cup chopped fresh Italian parsley', '1/3 cup dry white wine', '1 teaspoon grated lemon peel', '1 teaspoon fresh lemon juice', '2 large black cod fillets with skin (about 2 pounds)', '2 tablespoons dry unseasoned breadcrumbs', '2 tablespoons freshly grated Parmesan cheese']
Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.
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