Pan-Fried Cod with Sauteed Garlic Scapes and Swiss Chard

This was my first attempt at using garlic scapes. When I heard we were getting scapes, I was excited. I also had no idea what they were, what they looked like, or how I'd use them. However, because the word 'garlic' was in the name, I was sure Mr. Scape and I would be fast friends. With a lovely bright green stalk, a little bulb that's not yet flowered and a graceful tapered top, the scape is almost snake-like. They taste sort of like a cross between a string bean, asparagus and a chive. I'd suggest substituting beans or asparagus to this recipe if you don't have scapes, and maybe a clove of garlic, sliced super thin.

The idea for this recipe began with the Sauteed Garlic Scapes at . You can easily use chicken instead of fish. I'd also try this served over pasta.

Pan-Fried Cod with Sauteed Garlic Scapes and Swiss Chard
by Nicole

Serves 2

For the saute, you'll need:

  • 1tbsp extra virgin olive oil
  • 1tbsp brown sugar
  • 4-41/2 oz young garlic scapes, thin tops and thick bottoms trimmed and cut in thirds or halves, depending on length of scape. 
  • 1 cup coarsely chopped tomatoes
  • 1/4 cup dry white wine salt and pepper to taste, if necessary chopped parsely (optional)
  • 4 cups chopped swiss chard leaves (save the thick stems and wait for my next post with a tasty way to use these!)
For the Fish, You'll need:
  • 3/4 lb of white fish (we used cod)
  • flour
  • salt & pepper, to taste
  • olive oil, enough to coat the bottom of your fry-pan
Heat oil in saute pan on med-high heat, and add sugar, stirring to carmelize, about 3 minutes. Add the scapes and stir, covering with oil and sugar mixture. Cover with lid and saute, 3 minutes, shaking pan to prevent sticking/burning. Add wine and tomatoes and stir. Lower heat to low, and cook, covered, for approx 6 minutes, or until scapes are tender, but not soft.
Transfer to separate bowl and set aside.

Dredge cod in flour, salt, and pepper, and pan-fry in olive oil in a separate pan.

After flipping fish, approx. 5 minutes before it's ready, re-heat original saute pan with a tiny bit of olive oil. Add swiss chard, cooking for 2-3 minutes on med heat, until chard is wilted and bright. Divide chard onto two plates.

Divide scapes and place on top of chard, reserving tomatoes and sauce. Place piece of fish on top of scapes and cover with sauce and tomatoes. Sprinkle with parsley, if desired.
Serve with crusty bread.


  1. mmmm i will try this next week with my second batch of scapes. the frist bunch got roasted all by themselves and eaten whole.

  2. I've just been cutting up my scapes like they were scallions and tossing them into things: salads, slaws, risotto... This is way more interesting!



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