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Everything Topped Cod

Yield 24 453-g. portions

Ingredients

  • 6 ct. GFS Large Grade-A Eggs
  • 24 ct. Cod Loins, 4 oz. each
  • (Recipe) Everything Topping & Seasoned Breadcrumbs

    Ingredients

      • 0.9 kg. GFS Panko Breadcrumbs
      • 1 c. Extra Virgin Olive Oil
      • 2 Tbsp. Trade East Sea Salt
      • 1 tsp. Trade East White Pepper
      • 1 c. Trade East Sesame Seeds
      • 1 c. Trade East Poppy Seeds
      • 1 c. Trade East Minced Onion
      • ¼ c. Trade East Granulated Garlic
      • 1 Tbsp. Trade East Coarse Grind Black Pepper

      Preparation

      1] Place the breadcrumbs in a stainless-steel mixing bowl. Drizzle 1 c. of olive oil over the top of the breadcrumbs. Sprinkle salt and white pepper over the top of the breadcrumbs. Mix together thoroughly. Place in a covered storage container. Cover, label, date and refrigerate for future service.

      2] Combine remaining ingredients in a separate stainless-steel bowl. Mix well. 

    1½ c. (Recipe) Everything Topping & Seasoned Breadcrumbs
  • (Recipe) Ratatouille

    Ingredients

      • 1 c. Extra Virgin Olive Oil
      • 0.9 kg. Markon 3/16" Sliced Spanish Onions
      • 0.9 kg. Markon Large Green Peppers, small dice
      • 0.5 kg. Red Peppers, small dice
      • 2 Tbsp. Chopped Garlic
      • 1.5 kg. Eggplant, peeled, small dice
      • 1.5 kg. Markon Zucchini, small dice
      • 1.5 kg. Markon Yellow Squash, small dice
      • 2 Tbsp. Trade East Italian Pizza Seasoning
      • 1.5 kg. Markon Roma Tomatoes, small dice
      • 28 g. Markon Parsley, chopped

      Preparation

      1. Place oil in a heated rondeau. Add the onions and garlic. Cook until the onions are translucent.

      2. Add red and green peppers. Cook until tender, but still firm to the bite.

      3. Add eggplant, zucchini, yellow squash and seasoning. Cook until tender, but still firm to the bite. Season to taste with salt and pepper.

      4. Add the Roma tomatoes and chopped parsley. Stir into the vegetable mixture. Season to taste with salt and pepper.

      5. Pour the ratatouille out on a parchment-lined sheet pan. Spread out in a thin layer, so the vegetables will not overcook. Allow to cool uncovered. Place in a storage container. Cover, label, date, and refrigerate for future service.

    2.7 kg. (Recipe) Ratatouille
  • (Recipe) Gold Cheddar Potatoes

    Ingredients

      • 59 ml. GFS Pan and Grill Oil
      • 0.5 kg. Spanish Onion, finely diced
      • 28 g. Chopped Garlic
      • 0.7 kg. Yukon Gold Potatoes, cleaned and trimmed
      • 0.7 kg. GFS Shredded Mild Cheddar Cheese
      • 28 g. Markon Parsley, chopped
      • 1 tsp. Trade East White Pepper

      Preparation

      1. Boil potatoes until fork-tender. Drain well.

      2. Add oil to a heated saute pan. Add onions and garlic. Season to taste with salt and pepper. Cook until onions are tender.

      3. Add potatoes to a large stainless-steel electric mixing bowl fitted with a paddle attachment. Add onions, cheese, parsley, salt and white pepper. Mix on low speed until potatoes are mixed but still chunky. Do not mash completely.

      4. Spread out in a 4” hotel pan and let cool. Cover, label, date and refrigerate for future service. 

    2.7 kg. (Recipe) Gold Cheddar Potatoes
  • (Recipe) Fresh Herb Oil, placed in a squeeze bottle

    Ingredients

      • 1.9 L. Kitchen Essentials Pomace Olive Oil
      • 56 g. Markon Fresh Basil, trimmed
      • 56 g. Markon Fresh Chives, trimmed
      • 56 g. Markon Fresh Parsley, trimmed
      • 56 g. Markon Fresh Dill, trimmed

      Preparation

      1. In batches, add all ingredients to a blender. Blend until smooth.

      2. Transfer to a covered storage containers. Cover, label, date, and refrigerate for future service. 

    355 ml. (Recipe) Fresh Herb Oil, placed in a squeeze bottle

Preparation

1. Break the eggs into a stainless-steel mixing bowl. Add a small amount of water. Whisk until blended. Place in a covered storage container.

2. Place the cod loins, skin-side down, on paper toweling to drain. Brush the cod with egg wash. Sprinkle 2 tsp. of everything topping over each cod loin. Sprinkle 1 tsp. of seasoned breadcrumbs over the everything topping. Sprinkle 1 tsp. of everything topping over the breadcrumbs. Place in a covered storage container in a single layer. Cover, label, date and refrigerate for future service.

To prepare à la carte:

1. Place a cod loin on an oiled metal baking pan. Place in a 177°C (350°F) convection oven. Bake 10 minutes or until cooked through.

2. Spoon 113 g of warmed ratatouille on the front half of a heated serving plate. Spoon 113 g of warmed gold cheddar potatoes on the top half of the plate next to the ratatouille.

3. Place the cod on top of the ratatouille. Drizzle 1 tsp. of herb oil on the plate around the potatoes and ratatouille.