Cape Cod Turkey

Staff Writer
Cape Cod Turkey
Cape Cod Turkey
Oceana Restaurant

Cape Cod Turkey

Ben Pollinger, executive chef at New York City's Oceana restaurant, shares his aquatic take on Thanksgiving featuring cod with stuffing. 

4
Servings
461
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces crabmeat
  • 1/4 Cup mayonnaise
  • Zest of 1 lemon
  • 1 Tablespoon chives, minced
  • 1 Tablespoon parsley, chopped
  • 1 Tablespoon tarragon, chopped
  • 1 Teaspoon chiles, minced
  • 1 Tablespoon shallot, minced
  • Salt and pepper, to taste
  • Four 6-ounce cod fillets
  • 2 Tablespoons softened butter
  • 2 Tablespoons extra-virgin olive oil
  • 1 Pound baby spinach
  • Salt and pepper, to taste

Directions

Preheat oven to 400 degrees. 

Cut a slit down the length of the cod fillet but do not cut all the way through. Season cod with salt and pepper to taste. Brush cod with softened butter. Combine all stuffing ingredients except crab. Mix well. Gently fold in crabmeat. Divide stuffing among the 4 fillets of cod, stuffing so it mounds out of the fish. Bake until cooked through, about 10-12 minutes. Heat a 12-inch sauté pan over high heat. Add oil and spinach. Season spinach right away with salt and pepper. Sauté quickly until just wilted. Divide spinach among 4 plates. Place cod on top of spinach.

Cod Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Cod Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Cod Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

Nutritional Facts

Total Fat
26g
40%
Sugar
1g
N/A
Saturated Fat
7g
34%
Cholesterol
177mg
59%
Protein
49g
99%
Carbs
8g
3%
Vitamin A
609µg
68%
Vitamin B12
4µg
73%
Vitamin B6
0.8mg
40.7%
Vitamin C
47mg
79%
Vitamin D
2µg
N/A
Vitamin E
6mg
31%
Vitamin K
574µg
100%
Calcium
242mg
24%
Fiber
4g
15%
Folate (food)
282µg
N/A
Folate equivalent (total)
282µg
71%
Iron
5mg
26%
Magnesium
183mg
46%
Monounsaturated
10g
N/A
Niacin (B3)
7mg
34%
Phosphorus
612mg
87%
Polyunsaturated
8g
N/A
Potassium
1643mg
47%
Riboflavin (B2)
0.4mg
24.9%
Sodium
975mg
41%
Thiamin (B1)
0.3mg
16.7%
Trans
0.2g
N/A
Zinc
5mg
31%

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