Red Pepper Jelly Glazed Cod
Perfectly Balance Your Plate
On pan with fish, roast 4 cups chopped veggies tossed in 1 tbsp olive oil and any Epicure Seasoning. Divide fish and roasted veggies between 4 plates.
Ingredients
1 lb (450 g) cod fillet
3 tbspRed Pepper Jelly
1⁄2 tspRoasted Garlic Aioli Mix
2 cups water
1 cup uncooked quinoa
1 tbsp butter
1 lemon
1⁄2 cup unsalted, raw sunflower seeds
Toppings (optional): chopped parsley
Preparation
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner. Place cod on pan.
- In Prep Bowl, combine jelly and aioli mix. Using Basting Brush, brush over cod.
- Bake 22—25 min, or until cod looks opaque and glaze is melted.
- Meanwhile, place water, quinoa, and butter in Round Steamer. Cover and microwave on high for 12 min.
- Slice lemon. Using 2-in-1 Citrus Press, squeeze lemon juice into quinoa. Stir in sunflower seeds and top with parsley, if desired.
Nutritional Information
Per serving: Calories 400, Fat 15 g (Saturated 3 g, Trans 0.1 g), Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 37 g (Fibre 5 g, Sugars 5 g), Protein 30 g.
Tips
Serve dish on a large platter, with the quinoa in the middle and the glazed cod on top. Surround the fish with roasted vegetables for a show-stopping holiday dinner!
Shop This Recipe
Red Pepper Jelly
49 Reviews
Roasted Garlic Aioli Mix
60 Reviews
Round Steamer
19 Reviews
Sheet Pan
12 Reviews
Sheet Pan Liner
24 Reviews
Basting Brush
21 Reviews