Looking for a simple supper? Go fish. Chef Justin Melnick turns to the Atlantic for plate inspiration, pairing fresh-caught cod with garden goodies. He grills corn in-husk to tender perfection and gives spinach a pan sautee. No need to boot up the oven—breaded cod undergoes a short broil and Melnick tops the flaky fillets with the warm veggie salad.
- 4 skinless cod filets (6-7oz)
- 1 cup bread crumbs
- 1 bunch parsley, chopped
- 1 bunch thyme, chopped
- 4 ears of corn (in husks)
- 4 cups baby spinach
- olive oil
- In a bowl, combine the bread crumbs and herbs. Add enough olive oil to moisten the bread crumb mixture and stir.
- Season both sides of the cod with salt. Cover the presentation side with a thick layer of the bread crumb mixture. Set aside for cooking. Preheat the oven's broiler.
- Place the ears of corn on the grill and cook until husks becomes blackened and the corn is tender.
- While the corn is grilling, sauté the spinach in a pan with a tablespoon of olive oil, salt and pepper. Once corn is cooked, cut the corn kernels off using a sharp knife and place into a bowl. Once the spinach is wilted, add it to the bowl of corn. Add a drizzle of olive oil and season to taste.
- Place the cod under a broiler and cook until the fish is flaky and bread crumbs are toasted, about 8-10 minutes.
- Serve the broiled cod with a squeeze of lemon and spoon the warm corn and spinach salad over the top.