Honey Mustard-Pecan Crusted Cod

Ingredients

• Food Club Non-Stick Vegetable Oil Cooking Spray

• 1 cup chopped pecans

• ½ cup Food Club Panko Bread Crumbs

• 3 tablespoons chopped fresh parsley

• 8 Full Circle Market Alaskan Cod Fillets

• 1 teaspoon Food Club 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 Olive Oil

Directions

Directions

1. Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. In wide, shallow dish, stir pecans, breadcrumbs and 2 tablespoons parsley.
2. 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.
3. 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.

4. Serve cod with vegetables.