Pretzel Crusted Cod with Apricot Dijon Sauce Recipe -
Pretzel Crusted Cod with Apricot Dijon Sauce Recipe
  • READY IN 35 mins

Pretzel Crusted Cod with Apricot Dijon Sauce

Recipe by  

"Cod fillets are coated with seasoned crushed pretzels, cooked until golden brown and served with an apricot-dijon mustard sauce in this quick and tasty preparation."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Combine salad dressing and seasoned salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small pieces; this makes about 1 cup. Place in shallow dish.
  2. Spread each side of fish with salad dressing mixture; coat with crushed pretzels. Heat 2 tablespoons oil in large nonstick frying pan over medium heat. Saute fish slowly, cooking 3 to 4 minutes per side (or until golden brown and internal temperature reaches 145 degrees F) adding additional oil if necessary. Keep fish warm.
  3. Whisk apricot preserves, Dijon mustard and half-and-half together in a small saucepan over medium-high heat. Cook until sauce is creamy and thickens slightly. Serve sauce over fish. Garnish with fresh chopped parsley, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2009

Was good. Sauce is a little sweet, I poured over the fish and it was too much would be fine on the side. I will make again just put the sauce in a dippingbowlon the side.

Most Helpful Critical Review
May 04, 2012

Weird flavor! Mushy. Not my favorite.

Apr 28, 2010

Wow my Husband Loved this. I didn't have apricot spread so I used Pineapple it worked really well!!!

Sep 03, 2011

Very good flavor. My only negative for this recipe is most of the crumbs fell off. I am thinking I left them a bit too coarse. Defiantly worthy of another try!

Jul 18, 2011

I used mayo, 10% cream (meant for coffee) and skipped the parsley. Baked in the oven about 5-10 minutes. Sauce was good, needed a tad bit more mustard and the fish itself was okay, but the breading didn't really stick. It was good, but leftovers were soggy of course.

Apr 24, 2011

Im not much of a fish eater, but this reciepe turned out to be excellent.

Apr 11, 2011

I used tilapia and it was great!

Mar 14, 2011

I love the sweet and salty combo!


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 1038 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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