Red Pepper Jelly Glazed Cod

Serve 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

Prep/Cook time: 25 min
Yield: 4 servings
Calories per serving: 400

Ingredients

• 450 gm (1 lb.) cod fillet
• 3 tbsp Red Pepper Jelly
• 1⁄2 tsp Roasted Garlic Aioli Mix
• 2 cups water
• 1 cup uncooked quinoa
• 1 tbsp butter
• 1 lemon
• 1⁄2 cup unsalted, raw sunflower seeds

Preparation

1. Preheat oven to 375° F.
2. Line sheet pan with liner or foil. Place cod on pan.
3. In prep bowl, combine jelly and aioli mix. Baste over cod.
4. Bake 22—25 min, or until cod looks opaque and glaze is melted.
5. Meanwhile, place water, quinoa, and butter in microwaveable bowl. Cover and microwave on high for 12 min.
6. Slice lemon in half and squeeze lemon juice into quinoa. Stir in sunflower seeds and top with parsley, if desired.