Thaw cod portions according to package directions,
then remove from the bag and pat dry on paper towels.
Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Season the fillets with salt and pepper
to taste and slip them into the pan, along with the
garlic and thyme. Sear the fillets for 3 minutes,
then turn them over and cook for 3 minutes more.
Reduce the heat to medium and cook for another
3-4 minutes, or until the fish is opaque but still moist
and flakes apart lightly when pressed with a fork.
Preheat the broiler.
Place the seared cod in an oven pan. Spread mustard
evenly over the portions. Mix together bread crumbs,
chives and 1 tablespoon olive oil and pat evenly over
the fish. Broil just until the crumbs are golden brown.
Makes 4 servings.
Tip: Serve with garlic wilted spinach and basmati
brown rice.
Brands may vary by region; substitute a similar product.
4 Trident Seafoods* frozen
cod fillet portions
2 tablespoons extra-virgin
olive oil, divided
Salt and freshly ground
black pepper
2 garlic cloves, crushed
A few sprigs of
fresh thyme
3 tablespoons
Dijon mustard
1 cup fresh bread crumbs
2 tablespoons
minced chives
Dijonnaise-Crusted Cod
Trident Seafoods
Heat a sauté pan over medium heat. Add oil, garlic
and onions and cook, stirring occasionally, until
slightly browned.
Raise the heat to high, add cod and cook for 2 minutes
on each side. Remove from the pan.
Add green beans, oyster sauce and soy sauce to the
onion and garlic mixture.
In a small bowl, mix water and cornstarch. Stir into
the green bean mixture.
Place the cod back in the pan and baste with the
sauce. Simmer for 5 minutes over medium heat.
Makes 5-6 servings.
2 tablespoons
vegetable oil
2-3 garlic cloves, minced
1 cup chopped onions
2 pounds Copper River
Seafoods wild Pacific
cod portions, thawed
2 pounds green beans
(frozen or fresh)
6 tablespoons
oyster sauce
2 tablespoons dark
sweet soy sauce
1/2 cup water
1 teaspoon cornstarch
Wild Pacific Cod with Hunan
Sauce and Green Beans
Copper River Seafoods
