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Whitefish with Olive Tapenade

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course : Entree
Servings : 25 Portions
Calories : 110kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 25 each Haddock frozen, 80-90 gm pieces
  • 375 gm Olive Tapenade

Instructions

  • Defrost fish (haddock can be replaced with any solid fleshed fish.
  • Bulk: Place fish pieces in ½ 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.
  • 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.
  • Serve hot.
  • Garnish: Dill sprig, lemon wedge
    Food Accompany: A rice dish and appropriate vegetable side or salad

Notes

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