Red Pepper Jelly Glazed Cod

25 min

4 servings

Ingredients

  • 1 lb (450 g) cod fillet
  • 3 tbsp Red Pepper Jelly
  • 1⁄2 tsp Roasted Garlic Aioli Mix
  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 tbsp butter
  • 1 lemon
  • 1⁄2 cup unsalted, raw sunflower seeds

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, 0.1 0 g), Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 37 g (Fiber 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!

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!

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.