Yield: 24 servings.
1 1/2 lb. haricot vert, trimmed, blanched, shocked
3 lb. 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 lb. fresh spinach or arugula
9 lb. Alaska Cod fillets, cut 24, 6 oz. each
1 1/2 cups Niçoise olives, chopped
In a large bowl, add the haricot vert, potatoes, cherry tomatoes, diced pepper and zucchini. Toss with 4 cups of 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 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.
To plate: Place 2 cups spinach (or arugula) in center of a chilled serving plate, top with 3 cups of the vegetable mix, lay the cooked cod over the vegetable, and garnish with 1/2 cup olives, grinds of fresh black pepper and drizzle with 1 Tbsp. vinaigrette.
