H‑E‑B Wild Caught Frozen Alaska Cod Fillets
12 oz
$10.37 each($0.86 / oz)
In Seafood on the Right Wall
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Individually wrapped and vacuum-sealed for freshness, these 2 frozen cod fillets are wild caught in Alaska. Offering an excellent source of protein, they make for an easy-to-prepare main. After thawing, pan fry them in a skillet or bake in the oven for a delicious fish dinner.
• 2 frozen cod fillets
• Wild caught in Alaska
• Boneless and skinless
• Excellent source of protein
• Marine Stewardship Council-certified
• Individually wrapped and vacuum-sealed for freshness
Almond Crusted Cod
1 bag of H-E-B Wild Caught Alaskan cod fillets
1/4 cup whole wheat breadcrumbs
2 Tbsp slivered almonds
1/4 tsp kosher salt
1/2 tsp ground black pepper
1 Tbsp extra virgin olive oil
2 Tbsp non-fat plain Greek yogurt
1 lemon, quartered
Preheat oven to 375°F. Line a baking sheet with foil and spray with nonstick cooking spray. Set aside. In a small bowl, combine breadcrumbs, almonds, salt, pepper and olive oil until well mixed. Pat fish fillets dry with a paper towel and arrange on prepared baking sheet. Brush top and sides of each filet with 1/2 Tbsp Greek yogurt and press a generous amount of breadcrumb mixture onto the fish. Bake for 10 - 15 minutes until fish is cooked through. Turn on broiler and broil the fish for 1 minute or until topping is golden brown. Serve with lemon wedges.
• 2 frozen cod fillets
• Wild caught in Alaska
• Boneless and skinless
• Excellent source of protein
• Marine Stewardship Council-certified
• Individually wrapped and vacuum-sealed for freshness
Almond Crusted Cod
1 bag of H-E-B Wild Caught Alaskan cod fillets
1/4 cup whole wheat breadcrumbs
2 Tbsp slivered almonds
1/4 tsp kosher salt
1/2 tsp ground black pepper
1 Tbsp extra virgin olive oil
2 Tbsp non-fat plain Greek yogurt
1 lemon, quartered
Preheat oven to 375°F. Line a baking sheet with foil and spray with nonstick cooking spray. Set aside. In a small bowl, combine breadcrumbs, almonds, salt, pepper and olive oil until well mixed. Pat fish fillets dry with a paper towel and arrange on prepared baking sheet. Brush top and sides of each filet with 1/2 Tbsp Greek yogurt and press a generous amount of breadcrumb mixture onto the fish. Bake for 10 - 15 minutes until fish is cooked through. Turn on broiler and broil the fish for 1 minute or until topping is golden brown. Serve with lemon wedges.
Highlights
Nutrition Facts
2 servings per container
Serving Size6 oz (170g)- Amount Per ServingCalories120
- % Daily Value*
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 95mg
- 32%
- Sodium
- 110mg
- 5%
- Total Carbohydrate
- 1g
- 0%
- Dietary Fiber
- 0g
- 0%
- Total Sugars
- 0g
- Includes Added Sugars
- 0g
- 0%
- Protein
- 28g
- Vitamin D
- 0mcg
- 0%
- Calcium
- 20mg
- 2%
- Iron
- 0.1mg
- 2%
- Potassium
- 280mg
- 6%
Ingredients
Alaskan Cod.Allergens and safety warnings
FOR FOOD SAFETY, COOK SEAFOOD TO AN INTERNAL TEMPERATURE OF 145°F, AS MEASURED WITH A FOOD THERMOMETER. CAUTION: MAY CONTAIN BONES. WHILE WE MAKE EVERY EFFORT TO REMOVE ALL BONES, PLEASE NOTE SOME BONES MAY STILL BE PRESENT. Contains: COD- Thawing Cod Fillets:
Remove all packaging and place fillets in a covered dish. Thaw in refrigerator overnight. For a quicker thawing method, remove all packaging and place fillets in a resealable bag. Immerse the sealed bag in a bowl of water or in the sink under a thin trickle of cold running water for about 15 – 20 minutes.
Oven: Preheat oven to 375°F. Place fillets in an oven-safe baking dish. Bake cod fillets for 15 minutes or until fish flakes easily with a fork.
Stovetop: Preheat a lightly oiled nonstick frying pan to medium-high heat. Fry thawed fillets for 4 - 5 minutes per side until fish flakes easily with a fork. Season as desired.
Size and thickness of fillets will vary; adjust cooking time accordingly.
