Epicure Recipes

Red Pepper Jelly Glazed Cod

LunchFish & SeafoodLow-sodiumEasterSugar ConsciousDinnerOnion-freeLunchGluten-freeSheet PanHigh ProteinDinnerChristmasHanukkah

25 min

4 servings

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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

  1. Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner. Place cod on pan.
  2. In Prep Bowl, combine jelly and aioli mix. Using Basting Brush, brush over cod.
  3. Bake 22—25 min, or until cod looks opaque and glaze is melted.
  4. Meanwhile, place water, quinoa, and butter in Round Steamer. Cover and microwave on high for 12 min.
  5. Slice lemon. Using 2-in-1 Citrus Press, squeeze lemon juice into quinoa. Stir in sunflower seeds and top with parsley, if desired.

Epicure Products Used

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!

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.