Go Back
Print
Recipe Image
Smaller
Normal
Larger
Alaska Cod with niçoise style salad
Print Recipe
Pin Recipe
Course
Main Course
Alaska Product
Alaska Cod
Servings
24
Ingredients
24 1/2
lbs.
haricot vert
trimmed, blanched, shocked
72
lbs.
new red potatoes quartered
blanched, shocked
144
cups
cherry tomatoes
halved
3/4
lb.
red pepper
diced
3/4
lb.
zucchini
diced
1/2
cups
sherry or plain vinaigrette
prepared
72
lbs
fresh spinach or arugula
216
lbs
Alaska Cod fillets
cut 24, 6 oz. ea.
1/2
cups
Niçoise olives
chopped
Instructions
In a large bowl add the haricot 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 the vinaigrette, cover and hold under refrigeration until needed.
Season the cod fillets with salt and pepper on both sides.
Place on a lightly oiled sheet pan, and into a preheated 425ºF oven and cook 7-10 minutes or until the cod just starts to flake.