Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mediterranean Cod
Chefs at Sodexo created this dish for college and corporate dining operations, but it can just as easily fit into a restaurant’s Lenten menu.
Chefs at Sodexo created this dish for college and corporate dining operations, but it can just as easily fit into a restaurant’s Lenten menu.Photo courtesy of Sodexo USA
Servings
4
4
Main Ingredient
- Fish
Sodexo USA
Gaithersburg, Md.
Chefs at Sodexo created this dish for college and corporate dining operations, but it can just as easily fit into a restaurant’s Lenten menu. The combination of cod, olive oil, garlic, tomatoes and olives evokes the flavors and healthy cuisine of the Mediterranean region.
Ingredients
4 cod fillets (4 oz. each)
1 ¼ tsp. olive oil
1 yellow onion, sliced
1 zucchini, sliced
5/8 tsp. chopped garlic
4¾ oz. white wine
5 oz. cherry tomatoes
1¼ tsp. salt-free 17 seasoning
¾ oz. sliced ripe olives
Slivered lemon peel, for garnish
Steps
Hold cod fillets in half hotel pan in refrigerator. Preheat oven 350 F.
In saute pan over medium heat, heat olive oil. Add onions, zucchini and garlic; cook 5 minutes or until tender. Stir in wine, tomatoes and seasoning; bring to a boil.
Reduce heat to low and simmer for 10 minutes. Stir in olives; keep warm.
Bake fish in preheated oven for 15 minutes or until it flakes easily and reaches an internal temperature of 145 F.
For service, divide vegetable mixture among shallow bowls or plates; top with a piece of cod and garnish with lemon peel.
Photo courtesy of Sodexo USA
Read more about:
RecipesYou May Also Like
