Pollock with Creamy Marinara

Servings

24 283-g portions

2 Tbsp GFS Pan Coating Spray
24 ct Pollock Loins, 85 g, thawed
¼ c Trade East No Salt Garlic Herb Seasoning
1.36 kg Broccoli Florets, blanched
2.04 kg Cooked Couscous
to taste GFS Iodized Salt
to taste Trade East Ground Black Pepper
¼ c Markon Italian Parsley, chopped
1.06 L Recipe: Alfredo Marinara, warmed

Recipe Preparation

1. Lightly spray a parchment-lined sheet pan or tray with cooking spray. Place the pollock, side by side, about an inch apart. Cook for 10 minutes in a preheated 177°C (350°F) convection oven or until done. Sprinkle with garlic herb seasoning.

2. Spray a heated nonstick sauté pan with cooking spray. Add 57 g blanched broccoli florets and 85 g couscous. Toss over medium heat until warm. Season to taste with salt and black pepper. Add ½ tsp. parsley and blend.

3. Spoon the couscous and broccoli onto the centre of a warm serving plate. Place one piece of pollock on top. Ladle 44 ml of warmed Alfredo marinara over the pollock.