crispy alaska cod with greek pesto

Name: Crispy Alaska Cod with Greek Pesto
Prep time: 15 min
Cook time: 10 min
Yield: 4 Serving
Cuisine: American
Ingredients: ## PESTO:; 4 ounce(s) fresh spinach leaves, de-stemmed; 1 teaspoon(s) dried oregano; 2 tablespoon(s) fresh oregano leaves, plus sprigs for garnish; 2 teaspoon(s) minced garlic; 3 tablespoon(s) olive oil; 1 teaspoon(s) red wine vinegar; 1/2 teaspoon(s) freshly ground black pepper; 1/2 cup(s) feta cheese, crumbled; 4 ounce(s) red bell pepper, finely chopped; ## CRISPY ALASKA COD:; 1/2 cup(s) panko or fine bread crumbs; 1 tablespoon(s) cornmeal; 2 teaspoon(s) dried oregano; 1 teaspoon(s) garlic powder; 2 teaspoon(s) lemon pepper seasoning; 2 tablespoon(s) butter, softened; 4 - alaska cod fillets (4 to 6 ounces each) fresh, thawed or frozen; - olive oil; 2 tablespoon(s) fresh lemon juice

(1 RATING)

16 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Apr 12, 2015

Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Rate

prep time 15 Min

cook time 10 Min

method Broil

yield 4 Serving

Ingredients

PESTO:
4 ounces fresh spinach leaves, de-stemmed
1 teaspoon dried oregano
2 tablespoons fresh oregano leaves, plus sprigs for garnish
2 teaspoons minced garlic
3 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
1/2 cup feta cheese, crumbled
4 ounces red bell pepper, finely chopped
CRISPY ALASKA COD:
1/2 cup panko or fine bread crumbs
1 tablespoon cornmeal
2 teaspoons dried oregano
1 teaspoon garlic powder
2 teaspoons lemon pepper seasoning
2 tablespoons butter, softened
4 alaska cod fillets (4 to 6 ounces each) fresh, thawed or frozen
olive oil
2 tablespoons fresh lemon juice

How To Make crispy alaska cod with greek pesto

Step 1

Prepare pesto by placing spinach, dried and fresh oregano, garlic, olive oil, vinegar and black pepper in a food processor; pulse gently until coarsely minced. Remove from food processor to a bowl and stir in the Feta cheese and red bell pepper; set aside.

Step 2

Preheat broiler oven to 450 degrees F. In a small bowl, mix the panko, cornmeal, oregano, garlic powder, lemon pepper and butter to make a paste.
Step 3

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 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish.
Step 4

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 minutes. Cook just until fish is opaque throughout.
Step 5

To serve, top with a generous dollop of pesto and garnish with fresh oregano.
Step 6

Tip: Depending on the saltiness of your Feta, you may need to add additional salt to the pesto.
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