Herb and Parmesan Cod with Grilled Apple Salad


  1. Melt butter and mix with seasoning, pepper and Parmesan cheese. Spread mixture over cod and bake.
  2. In a bowl, mix together onion, arugula and pecans.
  3. Rub the apple slices with oil and grill. Grill both sides, then toss with cranberry dressing.
  4. Sauté sweet potatoes and plate. Place the cod on top of the sweet potatoes. Garnish with grilled lemon.


  • 1 oz. arugula
  • 7 oz. Bay Winds® Pacific Cod Fillet(s)
  • 2 dashes black pepper
  • 1 tsp. Nature's Best Dairy® Butter
  • 6 slices Peak Fresh Produce® Apple(s)
  • 4 oz. Peak Fresh Produce® Potato(es), Sweet, diced
  • 1 oz. pecans, candied
  • 1/2 oz. Piancone® Oil, Olive, Extra Virgin
  • 1 oz. Roma® Cheese, Parmesan, shaved
  • 1 tsp. Truffle Parmesan Seasoning
  • 1/2 oz. Village Garden® Cranberry Citrus Vinaigrette