YIELD: 72 4-oz. pieces of cod, 2 oz. sauce on each 3 cups pesto 3 cups sundried tomatoes 3/4 cup fresh garlic 4 cups olive oil Blend all ingredients together in a blender and portion on top of raw cod. Bake in 300° oven until fish reaches 145°F. Recipe from Laura Cox, Southwestern Vermont Healthcare.
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.