Herb and Parmesan Cod with Grilled Apple Salad
Herb and Parmesan Cod with Grilled Apple Salad
Directions
- Melt butter and mix with seasoning, pepper and Parmesan cheese. Spread mixture over cod and bake.
- In a bowl, mix together onion, arugula and pecans.
- Rub the apple slices with oil and grill. Grill both sides, then toss with cranberry dressing.
- Sauté sweet potatoes and plate. Place the cod on top of the sweet potatoes. Garnish with grilled lemon.
Ingredients
- 1 oz. arugula
- 7 oz. Bay Winds® Pacific Cod Fillet(s)
- 2 dashes black pepper
- 1 tsp. Nature's Best Dairy® Butter
- 6 slices Peak Fresh Produce® Apple(s)
- 4 oz. Peak Fresh Produce® Potato(es), Sweet, diced
- 1 oz. pecans, candied
- 1/2 oz. Piancone® Oil, Olive, Extra Virgin
- 1 oz. Roma® Cheese, Parmesan, shaved
- 1 tsp. Truffle Parmesan Seasoning
- 1/2 oz. Village Garden® Cranberry Citrus Vinaigrette
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
