Potato Crusted Alaskan Cod In Spicy Zucchini Pepita Sauce


  • 1 tablespoon butter
  • ½ cup onion, chopped
  • 1 poblano chile, stem removed and chopped
  • 1 zucchini, sliced in rounds
  • 1 cup chicken broth
  • ¼ cup pepitas
  • ¼ cup half and half
  • 4 4-inch pieces Alaskan Cod (about 1 pound)
  • 2 Idaho® Russet potatoes, peeled and thinly sliced with a mandolin
  • salt and pepper to taste
  • 2 tablespoons vegetable oil


  1. In a medium pan over medium flame, melt butter. Add onion and sauté for 5 minutes.
  2. Add Poblano chile and zucchini. Continue to sauté for 10 minutes.
  3. Pour chicken broth into sautéed mixture, and bring to a boil for 10 minutes.
  4. Pour the entire pot of liquid and vegetables in a blender. Add in ⅛ cup pepitas and half and half. Blend until smooth.
  5. Set sauce to the side until ready to use.
  6. Arrange three thin potato slices on top of fish filet and sprinkle with and pepper.
  7. In a large frying pan over a medium-high flame heat vegetable oil.
  8. Place potato slice side of fish on the frying pan and cook for 5 to 7 minutes. Turn filet over with a frying spatula and sprinkle with salt and pepper.
  9. Arrange a layer of three paper thin potatoes slices to the top of the fish filet and cook for 5 to 7 minutes more or until potatoes are crisp on each side. Repeat with remaining fish filets.
  10. To serve: Pour 2 tablespoons of sauce on the bottom of serving plate then lay a slice of potato crusted fish on top.
  11. Sprinkle with remaining pepitas for garnish.
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Yield: 4 Servings

Nicole Presley
Food Blogger
Presleys Pantry

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