• Cod Salad Pita Pockets

    by  • April 11, 2014 • main dishes, salad • 2 Comments

    Swap the tuna fish for roasted Alaskan Cod and you’ll have an elevated take on the classic sandwich! 


    Another Fish Friday and today I’m sharing a recipe for Cod Salad Pita Pockets, and easy way feed the family for lunch with fresh ingredients! We’ve taken frozen Alaskan Cod and roasted it in the oven for 15 minutes, until it was cooked all the way. This was the base of our cod salad and it sure was a tasty one!

    We’ve lately been loving the frozen cod that Alaska Seafood sent us, mainly for one reason (other than great flavor): it’s FAST food. Seriously, after a day of rushing around and forgetting to defrost a protein for dinner, I find myself just throwing a filet of frozen cod slathered in olive oil in the 400F oven for 15 minutes. It actually takes me more time to make the side dishes than it does to make this gorgeous fish.


    Inspired by the Alaska Seafood’s latest e-book, Frozen to Fork…No Need to Thaw, gorgeously photographed by Aran Goyoaga of Cannelle et Vanille. The great thing about this cod salad is that you can make it your own quite easily. Not a mayo fan? Substitute for a light balsamic/olive oil dressing! Not loving the red onions? Finely dice some scallions! Need a little heat? Add a squirt of Sriracha or a sprinkle of cayenne pepper.

    Cod Salad Pita Pockets

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Yield: Serves 2

    Toss this Cod Salad together quickly for a simple but flavorful lunch!


    • 2 filets frozen Alaska Cod
    • 2 tablespoons olive oil
    • 1 celery stalk, finely diced
    • 1/2 small red onion, finely diced
    • 1/2 small lemon, zested and juiced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon white pepper
    • 3-4 tablespoons mayonnaise
    • 2 small pita pockets, halved
    • couple leaves of lettuce


    1. Preheat your oven to 400F. Drizzle the frozen cod filets with olive oil and once the oven is preheated, roast for about 15 minutes, depending on the thickness of the fish.
    2. Remove from oven and let cool completely.
    3. Once cooled, break up the fish with a fork and add celery, red onion, lemon zest & juice, and season with salt and pepper.
    4. Fold in mayonnaise and stuff into pita pockets layered with lettuce.

    Disclaimer: Alaska Seafood sent me gorgeous cod free of charge, but I was under no obligation to write about it.


    As a freelance food & travel writer, I not only write for my own food blog, Cooking with Books, but collaborate with SheKnows, Honest Cooking, Marcus Samuelsson, and Startle – Forbes Travel Guide. My work has been published (online and in print) in Woman’s Day, NBC Latino, and other food publications.


    2 Responses to Cod Salad Pita Pockets

    1. Pingback: Frozen Fish Recipes

    2. April 11, 2014 at 10:08 am

      Such a creative dish and perfect for this Spring!

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