Alaska Cod with Nioise-Style Salad

In a large bowl, add haricots vert, 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 vinaigrette, cover and hold under refrigeration until needed.

Season cod fillets with salt and pepper on both sides. Place on a lightly oiled sheet pan; insert into a preheated 425°F oven and cook 7 to 10 minutes, or until the cod just starts to flake.

To serve: place 2 cups of spinach in the center of a chilled serving plate, top with 3 cups of vegetable mix, lay the cooked cod over the vegetables, and garnish with 1/2 cup of olives. Grind fresh pepper on top and drizzle with 1 Tbsp. of vinaigrette.