Ingredients
- Pesto:
- 4 oz. 4 oz. fresh spinach leaves, de-stemmed
- 1 teaspoon 1 teaspoon dried oregano
- 2 Tablespoons 2 Tablespoons fresh oregano leaves, plus sprigs for garnish
- 2 teaspoons 2 teaspoons minced garlic
- 3 Tablespoons 3 Tablespoons olive oil
- 1 teaspoon 1 teaspoon red wine vinegar
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- 1/2 cup 1/2 cup Feta cheese, crumbled
- 4 oz. 4 oz. red bell pepper, finely chopped
- Crispy Alaska Cod:
- 1/2 cup 1/2 cup panko, or fine bread crumbs
- 1 Tablespoon 1 Tablespoon cornmeal
- 2 teaspoons 2 teaspoons dried oregano
- 1 teaspoon 1 teaspoon garlic powder
- 2 teaspoons 2 teaspoons lemon pepper seasoning
- 2 Tablespoons 2 Tablespoons butter, softened
- 4 4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- olive oil
- 2 Tablespoons 2 Tablespoons fresh lemon juice
Servings:
Units:
Instructions
- 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.
- Preheat broiler oven to 450F. 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 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish.
- 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.
- To serve, top with a generous dollop of pesto and garnish with fresh oregano.
- Cooks tip: Depending on the saltiness of your Feta, you may need to add additional salt to the pesto.
Share this Recipe
