Lemony Cod with Sauteed Green Beans
Grande Classics® Whole Green Beans
Ingredients
| 24 lbs. | FLAV-R-PAC® Grande Classics® Whole Green Beans, |
| 1 ½ lbs. | Butter |
| 4 ½ lbs. | Chopped leeks |
| ¾ cup | Chopped garlic |
| 1 ½ lbs. | Chopped arugula |
| 1 ½ cups | Finely grated lemon zest |
| 1 ½ cups | Olive oil |
| 1 Tbs. ea. | Salt and pepper |
| 100 ea. | Cod fish fillets (5 to 6 ozs. ea.), about 35 |
| 1 ¾ lbs. | Dry seasoned bread crumbs |
| 2 Tbs/ | Lemon pepper seasonings |
Directions
- In three large stock pots, divide 1 1/2 pounds butter and melt with leeks and garlic. Cook over medium heat for 5 minutes to soften leeks.
- Add FLAV-R-PAC Grande Classics Whole Green Beans to leek mixture, cover
- and cook for another 10 minutes or until heated through. Uncover, and add arugula, lemon zest, olive oil, salt and pepper. Toss to coat vegetables.
- In a large bowl, combine bread crumbs and lemon pepper. Rinse cod fillets, pat dry, and line them on sheet pans. Lightly spray the tops of each fillet with olive oil cooking spray, and dust with 2 tablespoons of lemon-pepper bread crumbs.
- Bake cod fillets at 400° F for 10 minutes, or until fish turns opaque and flakes easily with a fork. FOR INDIVIDUAL SERVINGS: Place 4 ounces of the hot green bean mixture in the center of each serving plate and top with a baked cod fillet. Garnish with 2 wedges of lemon and serve immediately. FOR VOLUME FEEDING: Fill separate hotel pans with warm green bean mixture and baked cod fillets. Place a large bowl of chilled lemon wedges on line near the fish.