INGREDIENTS:1 ½ lbs. haricots verts, trimmed, blanched, shocked
3 lbs. new red potatoes quartered, blanched, shocked
6 cups cherry tomatoes, halved
3/4 lbs. red pepper, diced
3/4 lb. zucchini, diced
8 ½ cups sherry or plain vinaigrette, prepared
3 lbs. fresh spinach or arugula
9 lbs. Alaska Cod fillets (24 fillets), 6 oz. each
1 ½ cups Nicoise olives, chopped
as needed, freshly ground black pepper DIRECTIONS:In a large bowl, add the haricots verts, potatoes, cherry tomatoes, diced pepper and zucchini. Toss with 4 cups vinaigrette; cover and hold under refrigeration.
In another bowl, toss spinach (or arugula) with 3 cups 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, put into a preheated 425°F oven and cook 7-10 minutes, or until the cod just starts to flake
To plate: Place 2 cups of spinach or arugula in center of a chilled serving plate. Top with 3 cups of vegetable mix, lay the cooked cod over the vegetables, and garnish with olives, grinds of fresh black pepper and drizzle with 1 Tbsp. of vinaigrette. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE
