Honey Mustard-Pecan Crusted Cod

Serve this Honey Mustard-Pecan Crusted Cod with stir fry vegetables for a healthy weeknight dinner your family will love.

Honey Mustard Pecan Crusted Cod

Honey Mustard-Pecan Crusted Cod


  • Food Club® Non-Stick Vegetable Oil Cooking Spray

  • 1 cup chopped pecans

  • ½ cup panko breadcrumbs

  • 3 tablespoons chopped fresh parsley

  • 8 Cape Covelle Seafood Market™ Cod Fillets

  • 1 teaspoon Food Club® Iodized Salt

  • 1 teaspoon Food Club® Black Pepper

  • ½ cup Food Club® Honey Mustard

  • 3 large carrots, thinly sliced diagonally

  • 1 small leek, halved lengthwise, then sliced crosswise (about ½ cup)

  • 1 small red onion, thinly sliced

  • 2 tablespoons Food Club® Pure Olive Oil


  • Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. In wide, shallow dish, stir pecans, breadcrumbs and 2 tablespoons parsley.
  • Place cod in single layer on 1 prepared pan; sprinkle with ½ teaspoon each salt and pepper. Brush cod with honey mustard; press pecan mixture into cod.
  • On second prepared pan, toss carrots, leek, onion, oil, and remaining 1 tablespoon parsley, and ½ teaspoon each salt and pepper; bake cod and vegetables 13 minutes or until internal temperature of cod reaches 145° and vegetables are tender-crisp, stirring vegetables once. Makes about 5¼ cups vegetables.

  • Serve cod with vegetables.

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