Oven Roasted Wild Alaska Cod Loin Sandwich

Ingredients

• 12 Alaska cod loin fillets, 6 oz. each
• 8 tablespoons Italian seasoning, prepared
• 1 pound broccoli rabe, trimmed, chopped
• 1 cup olive oil, extra virgin (EVOO)
• 2 2/3 tablespoons garlic, chopped
• 1 teaspoon crushed red pepper
• 2 teaspoons fennel seed, lightly crushed
• 16 slices Provolone cheese
• 8 Hoagie style roll, 8”
• 1 cup Italian salad dressing, prepared

Directions

Prepare cod

1. Sprinkle 1/2 tablespoon of Italian seasoning on each side of the Alaska cod fillets. Hold covered under refrigeration until needed.
2. For one serving, place 1 portion of Alaska cod on an oven-proof pan and place in 425° oven for 6 minutes or until cooked through, remove.
3. Heat a sauté pan with 2 tablespoons EVOO, 2 teaspoons chopped garlic, 1/8 teaspoon crushed red pepper, and ¼ teaspoon crushed fennel seed, and cook for 1 minute. 
4. Add 2 ounces of broccoli rabe, toss and lower the heat and cook for 3-4 minutes.

Assemble sandwich

1. Split 1 hoagie roll, and drizzle each cut side with 1 tablespoon of Italian dressing. 
2.  Cut 2 slices of provolone in half, placing 2 pieces on each cut side of the roll covering end to end. 
3. Place the roll in the oven or under the salamander to melt cheese and heat, and remove.
4. Place fish on the heel of the roll, top with cooked broccoli rabe, and close with the crown.  
5. Slice on bias and serve.