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Mediterranean Cod
Food Management Staff
February 1, 2003
1 Min Read
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
Combine garlic, olive oil, pepper, basil and lemon juice. Add tomatoes, zucchini, squash and olives. In baking dish, spread mixture evenly over fish.
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.
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