Whitefish with Olive Tapenade

Prep Time: 10 Minutes
Cook Time: 40 Minutes

Equipment

• Chef’s knife/Peeler/Cutting Board
• Spoon
• 1⁄2 size- 2” deep production pans
• Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart

Ingredients

• Haddock, Frozen (80-90 gm pieces)
• Olive Tapenade

Method

1. Defrost fish (haddock can be replaced with any solid fleshed fish.
2. Bulk: Place fish pieces in 1⁄2 size- 2” deep production pans that have been prepared with nonstick spray (or coated with butter). Cover each fish piece with a 20 gm portion of tapenade. Cover with plastic wrap and aluminum foil. Place pan in Multigen for 40 minutes. Cold Plating: plate raw fish on service dish with tapenade to cover it, and add sides.
3. Bulk: remove from Multigen and serve with a side dish. Cold Plating: Place on the hot side of the tray to retherm prior to service.
4. Serve Hot.

Garnish: Dill sprig, lemon wedge

Food Accompany: A rice dish and appropriate vegetable side or salad