Toppings (optional): chopped parsley
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!
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner. Place cod on pan.
- In Prep Bowl, combine jelly and aioli mix. Using Basting Brush, brush over cod.
- Bake 22—25 min, or until cod looks opaque and glaze is melted.
- Meanwhile, place water, quinoa, and butter in Round Steamer. Cover and microwave on high for 12 min.
- Slice lemon. Using 2-in-1 Citrus Press, squeeze lemon juice into quinoa. Stir in sunflower seeds and top with parsley, if desired.
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!
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.
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.
25 min
4 servings
$4.83/serving
Toppings (optional): chopped parsley
25 min4 servings$4.83/servingFor 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!
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner. Place cod on pan.
- In Prep Bowl, combine jelly and aioli mix. Using Basting Brush, brush over cod.
- Bake 22—25 min, or until cod looks opaque and glaze is melted.
- Meanwhile, place water, quinoa, and butter in Round Steamer. Cover and microwave on high for 12 min.
- Slice lemon. Using 2-in-1 Citrus Press, squeeze lemon juice into quinoa. Stir in sunflower seeds and top with parsley, if desired.
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!
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.
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.
