Broiled Cod with Grilled Corn Salad


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.


Servings: 4


  • 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
  • lemon


  1. In a bowl, combine the bread crumbs and herbs. Add enough olive oil to moisten the bread crumb mixture and stir.
  2. 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.
  3. Place the ears of corn on the grill and cook until husks becomes blackened and the corn is tender.
  4. 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.
  5. Place the cod under a broiler and cook until the fish is flaky and bread crumbs are toasted, about 8-10 minutes.
  6. Serve the broiled cod with a squeeze of lemon and spoon the warm corn and spinach salad over the top.

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