Alaska Cod with Nicoise Style Salad

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Alaska Cod with Nicoise Style Salad

Alaska Cod served on a bed of spinach with red potatoes, cherry tomatoes, zucchini and Nicoise olives.

Serves: 24


	Ingredients 1-1/2 lb Haricot 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 8-1/2 cups sherry or plain vinaigrette, prepared 3 lb fresh spinach or arugula 9 lb Alaska cod fillets, cut 24 (6 oz. ea) 1-1/2 cups Nicoise olives, chopped

Method

In a large bowl add the haricot verts, 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 425 degree F 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 arugala) in the center of a chilled serving plate, top with 3 cups of the vegetable mixture, lay the cooked cod over the vegetable and garnish with 1/2 cup of olives, grinds of fresh black pepper and drizzle with 1 tablespoon of vinaigrette.

Recipe Courtesy of The Alaska Marketing Institute.