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Crispy Alaska Cod with Greek Pesto

Russ Myers


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.


★★★★★ 1 vote

4 Serving
15 Min
10 Min


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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


1/2 c
panko or fine bread crumbs
1 Tbsp
2 tsp
dried oregano
1 tsp
garlic powder
2 tsp
lemon pepper seasoning
2 Tbsp
butter, softened
alaska cod fillets (4 to 6 ounces each) fresh, thawed or frozen
olive oil
2 Tbsp
fresh lemon juice

How to Make Crispy Alaska Cod with Greek Pesto


  • 1Prepare 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.
  • 2Preheat 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.
  • 3Heat 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.
  • 4Remove 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.
  • 5To serve, top with a generous dollop of pesto and garnish with fresh oregano.
  • 6Tip:
    Depending on the saltiness of your Feta, you may need to add additional salt to the pesto.

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About Crispy Alaska Cod with Greek Pesto

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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