Alaska Cod with Niçoise-Style Salad
YIELD: 24 servings
11/2 lbs. haricots vert, trimmed, blanched, shocked
3 lbs. new red potatoes, quartered, blanched, shocked
6 cups cherry tomatoes, halved
3/4 lb. red pepper, diced
3/4 lb. zucchini, diced
81/2 cups sherry or plain vinaigrette
3 lbs. fresh spinach or arugula
9 lbs. cod fillets, cut into
24 sixoz. pieces
11/2 cups niçoise olives, chopped
- In a large bowl, add haricots vert, potatoes, cherry tomatoes, diced pepper and zucchini. Toss with 4 cups of the vinaigrette, cover and hold under refrigeration.
- In another bowl, toss the spinach or arugula with 3 cups of vinaigrette, cover and hold under refrigeration until needed.
- Season cod fillets with salt and pepper on both sides. Place on a lightly oiled sheet pan; insert into a preheated 425°F oven and cook 7 to 10 minutes, or until the cod just starts to flake.
- To serve: place 2 cups of spinach in the center of a chilled serving plate, top with 3 cups of vegetable mix, lay the cooked cod over the vegetables, and garnish with 1/2 cup of olives. Grind fresh pepper on top and drizzle with 1 Tbsp. of vinaigrette.
Recipe and photo from Alaska Seafood Marketing Institute.