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Crispy Alaska Cod with Greek Pesto
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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Crispy Alaska Cod:
1/2 c. panko (Japanese breadcrumbs) or fine bread crumbs
1 Tbsp. corn meal
2 tsp. dried leaf oregano
1 tsp. garlic powder
2 tsp. lemon pepper seasoning
2 Tbsp. butter, softened
4 Alaska Cod fillets (4 to 6-oz. ea.), fresh, thawed or frozen
olive oil
2 Tbsp. fresh lemon juice

4 oz. fresh spinach leaves, de-stemmed
1 tsp. dried oregano
2 Tbsp. fresh oregano leaves, plus sprigs for garnish
2 tsp. minced garlic
3 Tbsp. olive oil
1 tsp. red wine vinegar
1/2 tsp. freshly ground black pepper
1/2 c. Feta cheese, crumbled
4 oz. red bell pepper, finely chopped
What to do:
1. Prepare pesto by placing all ingredients in a food processor except for the Feta cheese and red bell pepper; pulse gently until coarsely minced. Remove from food processor to a bowl and stir in the Feta cheese and red bell pepper; set aside.
2. Preheat broiler oven to 450ºF. In a small bowl, mix the panko, cornmeal, oregano, garlic powder, lemon pepper and butter to make a paste. Heat a large, heavy skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Brush both sides of fillets generously with olive oil. Place cod in heated skillet and cook, uncovered, until lightly browned, moving fillets gently and adding small amounts of oil as needed to keep fillets from sticking. Without turning fillets over, cook 3/4 of the way through, about 5 to 6 min. for frozen cod or 3 to 4 min. for fresh/thawed fish.
3. Remove fillets from skillet and place in a large baking pan, browned-side down. Pat fillet tops dry with paper towel. Brush generously with lemon juice, then spread with panko/butter mixture. Place fillets in broiler and cook until the coating is crispy, about 2 to 4 min. Cook just until fish is opaque throughout.
4. To serve, top with a generous dollop of pesto and garnish with fresh oregano.

Cook's Tip: Depending on the saltiness of your Feta, you may need to add additional salt to the pesto.
Nutritional information:
Calories: 463;   Total Fat: 29g;   Saturated Fat: 9g;   Cholesterol: 84mg;   Total Carbs: 19g;   Fiber: 3g;   Protein: 32g;   Sodium: 652mg;  
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