Ingredients
- 1 1/2 lbs. 1 1/2 lbs. haricot vert, trimmed, blanched, shocked
- 3 lbs. 3 lbs. new red potatoes, quartered, blanched, shocked
- 6 cups 6 cups cherry tomatoes, halved
- 3/4 lb. 3/4 lb. red pepper, diced
- 3/4 lb. 3/4 lb. zucchini, diced
- 8 1/2 cups 8 1/2 cups sherry or plain
- vinaigrette, prepared
- 3 lbs. 3 lbs. fresh spinach or arugula
- 9 lbs. 9 lbs. Alaska Cod fillets, cut in 24 pieces, 6 oz. ea.,
- salt and freshly ground pepper, as needed
- 1 1/2 cups 1 1/2 cups Nioise olives, chopped
Servings:
Units:
Instructions
- In a large bowl add the haricot vert, potatoes, cherry tomatoes, diced pepper and zucchini. Toss with 4 cups of the sherry or 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 425F oven and cook 7-10
- minutes or until the cod just starts to flake.
- SERVING STYLE
- For Buffet:
- Place the spinach (or arugula) in the bottom of a large serving bowl, top with the vegetables, and then the cooked cod. Garnish with the
- chopped olives, grinds of fresh black pepper and drizzle with the remaining vinaigrette.
- For Plate:
- Place 2 cups of the spinach (or arugula) in the center of a chilled serving plate, top with 3 cups of the vegetable mix, lay the cooked cod
- over the vegetable, and garnish with 1/2 cup of olives, grinds of fresh black pepper and drizzle with 1 Tbsp. of vinaigrette.
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