Pat dry fish, season fish with salt & pepper.
Add butter to pan and place fish in pan, cook until seared well on one side and remove from pan
Add onions, fennel, toss until aromatic, add saffron, and wine and reduce
Add the fish gently back into pan, surround with clams and tomatoes
Cover and cook until clams open
Remove to serving platter, spoon sauce and clams over fish
Toss arugula with small amount of lemon dressing and S&P, top the fish with arugula
Ingredients
1 cup arugula, baby
2 tbsp Nature's Best Dairy® Butter
1 dozen The Fresh Catch® Littleneck Clams, fresh
1 small head fennel, small dice
4 6 oz The Fresh Catch® Filet of Cod
1/4 cup Simply Lemon dressing
pinch saffron
salt, to taste
1 cup White Toque Roasted Tri-color Tomato
1/2 cup white wine
1/2 cup Peak Fresh Produce® Onion(s), Yellow, diced
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
