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Tuscan Cod Sauce
Food Management Staff
August 1, 2004
1 Min Read
FM Staff
YIELD: 72 4-oz. pieces of cod, 2 oz. sauce on each
3 cups pesto
3 cups sundried tomatoes
3/4 cup fresh garlic 4 cups olive oil
Blend all ingredients together in a blender and portion on top of raw cod.
Bake in 300° oven until fish reaches 145°F.
Recipe from Laura Cox, Southwestern Vermont Healthcare.
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