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Mediterranean Cod

Food Management Staff

February 1, 2003

1 Min Read
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FM Staff

YIELD: 10 servings

2 lbs. cod loins
13 /4 tsp. garlic, chopped 1 Tbsp.
1 /2 tsp. extra virgin olive oil
7 /8 tsp. white pepper
3 /8 tsp. basil
1 Tbsp. 1 /2 tsp. lemon juice
1 /2 cup 1 Tbsp. roma tomatoes, diced
2 1 /4 cups zucchini, julienne
2 Tbsps. 3 /4 tsp. ripe olives, sliced
2 Tbsps. 3 /4 tsp. manz olives, sliced

  1. Combine garlic, olive oil, pepper, basil and lemon juice. Add tomatoes, zucchini, squash and olives. In baking dish, spread mixture evenly over fish.

  2. Cover baking dish tightly with foil and bake in 300°F oven to an internal temperature of 145°F.

Recipe from Gregory P. Brandes, production supervisor, Food and Nutrition Services, MedCentral Health Systems-Mansfield Campus, Mansfield, OH.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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