Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.
Morton's the Steakhouse Restaurant Recipe
6 (8-10 oz.) cod fillets, each about 3/4 inch thick
1/2 cup warm clarified butter
1 1/2 cups Herbed Bread Crumbs
1 1/2 cups Beurre Blanc
3 lemons halved, for garnish
Preheat the oven to 450 degrees.
Season the cod with the seasoned salt. Put the warm butter in a shallow dish and the bread crumbs in another shallow dish. Dip the bright white side of the fillets in the butter and then press the butter side into the bread crumbs to coat lightly.
Put the cod, breaded side up, in a shallow baking dish. Bake for 12 to 13 minutes, or until the fish is translucent in the center. The cooking time will depend opn the thickness of the fillets.
Ladle some of the Beurre Blanc in the center of six serving plates and set a cod fillet on top of the sauce. Garnish each plate with a lemon half and a parlsey sprig.