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Nutrition Facts
Serving Size 267 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 30
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 370 mg 40%
Total Carbohydrate 30 g 10%
Dietary Fiber 3 g 12%
Sugars 10 g
Protein 40 g
Vitamin A 15% Iron 6%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baked Cod with Spicy Pomegranate Basil Salsa
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) panko bread crumbs
1 1/2 Tsp smoked paprika
1 Tsp garlic powder
1 1/4 Tsp kosher salt, divided use
2 Lb Alaskan cod, cut into 4 portions
2 Tbsp H-E-B Dijon Mustard
3 Tbsp Vela Farms Habanero Jalapeño Jelly
1 lemon, juiced
1 pomegranate, seeds only
1/4 cup(s) sweet onion, finely diced
1/4 cup(s) fresh basil leaves, chiffonade
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Instructions

1
Preheat oven to 425°F, lining sheet pan with foil for easier clean up.
2
In a bowl, mix bread crumbs, smoked paprika, garlic powder and 1 teaspoon of salt.
3
Lay cod on prepared sheet pan and brush top side evenly with Dijon mustard. Press bread crumb mixture on top.
4
Bake uncovered 12 to 14 minutes.
5
To make salsa, stir jelly and lemon juice. Add 1/4 teaspoon of salt, pomegranate seeds, onion, and basil. Stir to combine and set aside.
6
Serve fish topped with salsa over simple rice pilaf.

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