TurboChef - Time to Enjoy®

CASCO BAY COD WITH FINGERLING POTATOes & TOMATO-CAPER VINAIGRETTE

Time Saved - 13 mins Serves: 18 to 24 Ingredients 2 lbs Cod 1 Tbsp Kosher Salt 1.5 tsp Black Pepper 2 Tbsp Extra Virgin Olive Oil

1. Using an approximately 2 lb filet and skin fish and remove any bones
2. Cut fish into approximately 1 oz pieces
3. Spray 9” by 13” Pryex dish with olive oil spray
4. Place fish pieces into dish and sprinkle with 1 Tbsp of salt and 1 ½ tsp black pepper
5. Place into oven to bake for 7 minutes
6. After baking, sprinkle fish with 2 Tbsp extra virgin olive oil and serve with Fingerling Potatoes and Tomato-Caper Vinaigrette

1. Wash, clean and cut 3 lbs of small red or purple potatoes in half (if using larger potatoes cut in quarters)
2. Place potatoes into 9” by 13” Pryex dish
3. Pour 6 to 8 ozs of olive oil over potatoes
4. Sprinkle with 1 Tbsp salt and 2 tsp black pepper
5. Toss potatoes to cover
6. Place in oven to roast for 7 minutes
7. Remove after roasting and serve

1. Wash and cut 2 lbs of tomatoes into approximately 1” dice
2. Place tomatoes into 9” by 13” Pryex dish
3. Toss tomatoes with 2 oz fresh sliced garlic, 2 tsp salt, 3 oz drained capers and 4 oz olive oil
4. Place in oven and roast for 4 minutes
5. Remove tomatoes from oven and sprinkle with 2 tsp fresh lemon juice
6. Stir to mix and serve as a bed for the Casco Bay Cod
   

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