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Oregano-Crusted Alaska Cod with Greek Quinoa Salad

Oregano-Crusted Alaska Cod with Greek Quinoa Salad
A crunchy oregano and breadcrumb crust coats the firm Alaska cod in this recipe. Quinoa and greens make the perfect salad pairing.
  • Prep Time: 10 minutes, not including chill time
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Servings: 8
  • Yield: 4 oz cod with Greek salad per portion


  • Alaska Cod

  • 2 lbs. Alaska Cod, 8 ea. 4 oz. portions                      
  • ½ cup Breadcrumbs, dried                                              
  • Salt and pepper, as needed
  • Canola or olive oil spray, as needed
  • Greek Quinoa Salad

  • ¾ cup quinoa                                                                      
  • 2 cups water                                                                     
  • 2 tomatoes, small dice                                              
  • ½ English cucumber, small dice                                  
  • 14 Kalamata olives, cut in half                                 
  • 1 clove garlic, minced                                                          
  • 1 Tbsp. oregano, fresh                                                          
  • 1 tsp. salt                                                                      
  • 3 Tbsp. olive oil                                                         
  • 3 Tbsp. red wine vinegar                                              
  • ¼ cup Italian parsley, finely chopped                      
  • 8-16 romaine lettuce leaves                              
  • Lemon juice, fresh, as needed
  • Fresh dill, for garnish


  1. Step 1 Prepare cod

    Pat the cod dry. Pat breadcrumbs and ½ tablespoon oregano onto the fish. Place on a rack and chill for 30 minutes, up to 4 hours.

  2. Step 2 Prepare quinoa

    Rinse the quinoa in cold water several times to remove the bitterness. Place in a saucepan and cover with 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Cool under cold water. Drain thoroughly.

  3. Step 3 Prepare salad

    Mix together the cooled quinoa, tomato, cucumber, olives, garlic, remaining oregano, salt, oil, vinegar, and parsley.

  4. Step 4 Cook cod

    Season fish with salt and pepper. Heat an oven-safe sauté pan on medium heat, spray with oil and sauté fish until almost done, approximately 4 minutes on bottom  side. FInish cooking in a hot oven( 400F)  for just a minute to brown breadcrumb crust.

  5. Step 5 Assemble and serve

    Arrange salad on dinner plate lined with romaine leaves. Arrange on the Greek Quinoa Salad and sprinkle the cod with lemon juice. Garnish with dill sprigs.