HomeRecipesRed Pepper Jelly Glazed Cod
Red Pepper Jelly Glazed Cod
Red Pepper Jelly Glazed Cod
25 min
4 servings
$4.83/serving

Ingredients

Toppings (optional): chopped parsley

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.
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.

Nutritional Information

Per serving: Calories 400, Fat 15 g (Saturated 3 g, Trans 0.1 g), Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 37 g (Fibre 5 g, Sugars 5 g), Protein 30 g.

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

Share it!
What you'll need
BEST SELLER
Red Pepper JellyRed Pepper Jelly
Red Pepper Jelly
201 Reviews
BEST SELLER
Roasted Garlic Aioli MixRoasted Garlic Aioli Mix
Roasted Garlic Aioli Mix
140 Reviews
Round Steamer Round Steamer
Round Steamer
48 Reviews
Sheet PanSheet Pan
Sheet Pan
42 Reviews
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
83 Reviews
Basting BrushBasting Brush
Basting Brush
42 Reviews
HomeRecipesRed Pepper Jelly Glazed Cod
Red Pepper Jelly Glazed Cod
Red Pepper Jelly Glazed Cod
Share it!

Ingredients

Toppings (optional): chopped parsley

25 min
4 servings
$4.83/serving
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.
What you'll need
BEST SELLER
Red Pepper JellyRed Pepper Jelly
Red Pepper Jelly
201 Reviews
BEST SELLER
Roasted Garlic Aioli MixRoasted Garlic Aioli Mix
Roasted Garlic Aioli Mix
140 Reviews
Round Steamer Round Steamer
Round Steamer
48 Reviews
Sheet PanSheet Pan
Sheet Pan
42 Reviews
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
83 Reviews
Basting BrushBasting Brush
Basting Brush
42 Reviews
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.

Nutritional Information

Per serving: Calories 400, Fat 15 g (Saturated 3 g, Trans 0.1 g), Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 37 g (Fibre 5 g, Sugars 5 g), Protein 30 g.

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →