FPI - Classic Cod Nicoise

Originating from the French Haute Cuisine movement. This elegant dish has been served to royalty through the ages.

Serves: 10
Source: Fishery Products International

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Pan-Sear Selects^® Classic seasoned Cod fillets
Tomatoes, sliced
Blanched green beans
Cooked new potatoes
Hard-cooked eggs cut in half
Nicoise olives
Belgian endive leaves
Chive sprigs
Balsamic vinegar glaze
Lemon wedges

Dressing
Extra Virgin Olive Oil
Cider vinegar
Fresh lemon juice
Basil leaves
Dijon mustard
Sea salt

• Place all dressing ingredients in the blender and puree until smooth.
• Cook Classic Seasoned Cod as directed.
• On four plates, arrange the green beans in a fan pattern, overlap the tomato slices, and cluster the new potatoes next to the sliced hard-cooked eggs. Arrange the endive leaves on plate and top with chive sprigs. In the center of the plate, place the Pan-Sear Cod and drizzle the fillet and vegetables with the dressing. Using the tip of the spoon, make a few small pools of balsamic glaze.
• Grind some fresh peppercorn over the dish and serve.