Skip to main content

Alaska Cod with Niçoise-Style Salad

Alaska Cod with Niçoise-Style Salad
This recipe, originally written for use in a restaurant setting, highlights the flavors of cod with a fresh salad tossed in vinaigrette.
  • Prep Time: 18 minutes
  • Cook Time: 10 minutes
  • Total Time: 28 minutes
  • Servings: 24
  • Yield: 5 to 6 oz cod plus vegetables per serving

Ingredients

  • 1 1/2 lbs. haricot vert, trimmed, blanched, shocked
  • 3 lbs. new red potatoes, quartered, blanched, shocked
  • 6 cups cherry tomatoes, halved
  • 3/4 lb. red pepper, diced
  • 3/4 lb. zucchini, diced
  • 8 1/2 cups sherry or plain
  • Vinaigrette, prepared
  • 3 lbs. fresh spinach or arugula
  • 9 lbs. Alaska Cod fillets, cut in 24 pieces, 6 oz. ea.,
  • Salt and freshly ground pepper, as needed
  • 1 1/2 cups Niçoise olives, chopped

Instructions

  1. Step 1 Marinate vegetables

    In a large bowl add the haricot vert, potatoes, cherry tomatoes, diced pepper and zucchini. Toss with 4 cups of the sherry or vinaigrette, cover and hold under refrigeration.

  2. Step 2 Prepare spinach

    In another bowl toss the spinach (or arugula) with 3 cups of the vinaigrette, cover and hold under refrigeration until needed.

  3. Step 3 Bake cod

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

  4. Step 4 Assemble and serve

    For Buffet:

    Place the spinach (or arugula) in the bottom of a large serving bowl, top with the vegetables, and then the cooked cod. Garnish with the chopped olives, grinds of fresh black pepper and drizzle with the remaining vinaigrette.

    For Plate:

    Place 2 cups of the spinach (or arugula) in the center of a chilled serving plate, top with 3 cups of the vegetable mix, lay the cooked cod over the vegetable, and garnish with ½ cup of olives, grinds of fresh black pepper and drizzle with 1 Tbsp. of vinaigrette.