Cod and Corn Chowder Pie 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Feb 9, 2016

A light-prep, casserole-like meal that’s guaranteed to keep the fish moist and tender – with a bit of crunch? I’m in. You may find it’s an easier way to enjoy the flavors of a fish chowder.

The recipe comes from the collaboration of Washington’s own Six O’Clock Scramble founder, Aviva Goldfarb, and the American Diabetes Association; sample the cookbook’s meal planner and grocery list via a free two-week trial at

Serve with green beans.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 1/4 pounds cod or other mild, white-fleshed fish fillets
  • 1 lemon
  • 1/2 teaspoon Old Bay Seasoning
  • 12 short chive stems (from a clamshell pack) or 3 scallions
  • 2 tablespoons unsalted butter (optional)
  • 2 large eggs
  • 1/4 cup low-fat mayonnaise (do not use nonfat)
  • 1 cup frozen/slightly defrosted corn kernels (may use fresh)
  • 1 1/2 cups plus 2 tablespoons panko, preferably whole-wheat


Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, then grease the foil with cooking oil spray. Use the spray to grease a deep-dish 9-inch pie plate as well.

Arrange the fish fillets on the baking sheet. Use a Microplane grater to zest 1 teaspoon of lemon zest into a small bowl, then cut the lemon in half. Squeeze the juice from a lemon half evenly over the fish. Sprinkle with 1/4 teaspoon of the Old Bay Seasoning, then bake for 8 minutes or just until the fish flakes.

Meanwhile, mince the chives or chop the white and light-green parts of the scallions. If using, microwave the butter just until it’s liquefied.

Whisk together the eggs, mayonnaise and reserved lemon zest in a mixing bowl, then stir in the corn, the remaining 1/4 teaspoon of Old Bay Seasoning, the chives or scallions and 1/2 cup of the bread crumbs.

Use your hands or a pair of forks to tear or shred the fish into bite-size pieces, then gently fold them into the egg mixture. Transfer the mixture to the pie plate, packing it gently. Scatter the remaining 1 cup plus 2 tablespoons of panko over the top; if using, drizzle the butter evenly over the panko. Bake for 15 minutes; the top should be golden brown and the pie should be firm and cooked through.

Squeeze the juice of the remaining lemon half over the top; serve hot.

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Recipe Source

Adapted from “The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes/a>,” by Aviva Goldfarb (ADA, 2016).

Tested by Bonnie S. Benwick.

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