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Nutrition Facts
Serving Size 222 g
(Approx. 4 Servings)
Amount Per Serving
Calories 500 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 750 mg 31%
Total Carbohydrate 17 g 6%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 26 g
Vitamin A 15% Iron 15%
Vitamin C 100% Calcium 6%
*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.

Roasted Cod with Muhammara

Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

1 Lb fresh Atlantic cod
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1 Tsp coriander
1/2 cup(s) extra virgin olive oil, divided use
1 cup(s) roasted whole piquillo peppers
1/2 cup(s) roasted walnuts, slightly crushed
1/2 cup(s) green onions, chopped
2 cloves of garlic
1/4 cup(s) lemon juice
1 Tsp ground cumin
1 Tbsp honey
1 Tsp red pepper flakes, plus more as needed for heat
1/4 cup(s) panko breadcrumbs, fresh breadcrumbs are recommended.
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Preheat oven to 350ºF.
Season cod with salt, pepper and coriander. Drizzle with olive oil and place on a sheet pan lined with parchment paper or foil. Bake 15 to 20 minutes or until fish just starts to flake.
While fish is roasting, make muhammara by combining peppers, walnuts, green onions, garlic, lemon juice, cumin, honey, red pepper flakes, remaining olive oil, and breadcrumbs in a food processor. Pulse until smooth.
Season to taste as needed and place in a container.
Once fish is done, serve with sauce as desired and season to taste as needed.
Chef's Note: Muhammara can be refrigerated for up to a week and can be made ahead of time. It goes great on grilled meats. Pomegranate molasses is traditionally used but if you can't find it, substitute honey instead.


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