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Pretzel Crusted Cod with Apricot Dijon Sauce

"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

35 m servings 432 cals
Original recipe yields 4 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 432 calories; 17.9 g fat; 47.8 g carbohydrates; 18.6 g protein; 45 mg cholesterol; 1038 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

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

Weird flavor! Mushy. Not my favorite.

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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.

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

Weird flavor! Mushy. Not my favorite.

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!

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 bread...

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

I used tilapia and it was great!

I love the sweet and salty combo!

I used raspberry basalmic dressing and peach preserves. It was phenomenol. Will be making it again very soon.