Oat-Bread Crusted Wild Alaskan Cod with Warm Summer Salad with Pesto




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These recipes came by way of Chef Sarah Stegner of Chicago’s Prairie Grass Restaurant. I streamlined the steps to make it easier to prepare for a weeknight meal. The oat bread crumbs give the fish a supreme crunchy bite. The warm summer salad is so delicious you can’t stop going back for seconds and even thirds. You can make these recipes together or separately, using seasonal ingredients.


Breaded Cod
• 4-ounce portions of fish
• 3/4 cup oat flour
• 1 cup oat bread crumbs
• 1 cup clarified butter
• 2 eggs, slightly beaten
• sea salt and fresh ground pepper

Warm Pesto Vegetable Salad
2 tablespoons olive oil
1 cup leeks, julienned
2 cups cherry tomatoes, cut in half
1 cup fresh corn, shucked
2 cups of kale, torn
3 ounces store bought or homemade pesto, see Classic Basil Pesto recipe on this website
1/2 cup grated pecorino cheese


1. Bring the fish to room temperature
2. In a skillet large enough not to crowd the fish, over medium heat, melt the clarified butter or ghee
3. Season the fish filets with salt & freshly ground pepper.
4. Coat the fish with the flour and then coat with beaten eggs and then dip into the
oat bread crumbs to coat.
5. Cook the fish until golden brown on both sides. It should be cooked all the way
through. If not, you can turn the heat down and slowly finish it in the pan.
6. Remove the fish and transfer to a plate.

Warm Pesto Vegetable Salad 
1. In a 10 or 12 inch sauté pan, heat the oil over medium high heat. Sauté the leeks until tender, about 5-7 minutes.
Season with salt and pepper. 
2. Add the tomato and continue to cook another 3-4 minutes. Add the kale, stir and cover to soften, about 5 minutes.
3. Stir in the pesto and corn and let simmer for 2-3 minutes.
4. Shower with pecorino and add additional salt freshly ground pepper to taste.

To serve with fish, spoon 1/4 of the mixture onto a dish and place one piece of fish on top.


Happy Eating

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