Pretzel Crusted Cod with Apricot Dijon Sauce

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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1/3 cup light salad dressing

1 tsp. seasoned salt

4 oz. small twist pretzels (3 1/2 cups)

4 (4 oz.) cod fillets

2 to 3 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA


2/3 cup Smucker's® Apricot Low Sugar Preserves

1 tbsp. Dijon mustard

1 tbsp. plus 1 teaspoon fat-free half-and-half

2 tbsps. minced flat leaf parsley, if desired


  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.