Cod Pesto Parmesan - The Fisherman

Cod Pesto Parmesan

Cook with Nader

Two 8-ounce cod fillets or 1 pound of cod
1 tsp. vegetable oil or olive oil
1 tsp. fresh pesto
4 tbsp. panko breadcrumbs
1 tbsp. grated parmesan cheese
1 tsp. horseradish
2 dashes Tabasco sauce
4 ounces white wine
2 ounces water
Juice from 1 lemon

Dry cod fillets with a paper towel. Do not wash the fish with fresh water. Heat the broiler. Use a cast iron pan that can go into the oven. Combine the fresh pesto, panko breadcrumbs, parmesan cheese, horseradish, and Tabasco in a bowl to make a paste. Put a tsp. of oil in the pan. Put the fillets into the pan. If you have tail fillets that are on the thinner side, you want to fold the fish in half to increase the thickness. If the fillets are thick, then use as they are. Divide the paste in two and with a spatula, smooth gently over the fish fillets. Do not press the paste onto the fillets. Pour the white wine and the water around the fish and put the fish under the broiler for 6 to 8 minutes until perfectly brown. Be sure to use a spatula to take the fish out of the pan so it doesn’t break. Pour the liquid over the fish and squeeze fresh lemon juice over the fish.



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