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For St. Patrick’s Day, Morton Plant Hospital’s Executive Chef Sean Sill made this delicious and healthy herb crusted cod. Chef Sill has been Morton Plant Hospital's chef for more than five years, but he didn’t always have aspirations of being a chef. His career journey began simply when he needed a job and a hotel in Pittsburgh hired him to wash dishes. He quickly worked his way up to cold food preparation and then became a line cook. He found he loved cooking and creating new dishes and decided to enroll in the Pennsylvania Institute of Culinary Arts. After graduation, he moved to Sarasota and worked in several country clubs before coming to Morton Plant.
Ingredients
Directions
For Cod Topping
Yield: 1 serving
Per Serving