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Cape Cod Turkey


Cape Cod Turkey

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


  • 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


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.