Crispy Alaska Cod with Greek Pesto

Yield: 4 servings

Preparation Time: 15 min; Cook Time: 10 min

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

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	463
Calories From Fat:	261
Total Fat:	29g
Saturated Fat:	9g
Cholesterol:	84mg
Sodium:	652mg
Total Carbohydrates:	18.5g
Dietary Fiber:	2.5g
Protein:	32g

590 mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

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.

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.

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.

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

Recipes and Images provided by Alaska Seafood

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