Baked Pecan Crusted Cod

I love good seafood, and even though I am land-locked and live in the middle of the Rocky Mountains, we still get to enjoy quite a bit of seafood.  Of course it is frozen, and not fresh, but it is still very good.  We had not had cod in awhile, so when I saw that it was on sale, I just couldn’t resist, and had to get some.  Quite often when I cook cod, I make it as fried fish & chips, which we love.  You know, the Aussie in me just loves fish & chips.  But I thought I would cook it differently this time around.

The other day, when I went to Savory Spice,  Savory Spices of Denver they let me pick out a bag of spices for my birthday, since I went while it was still February, my birthday month.  I chose a a bag of seafood seasoning, knowing I had some cod waiting to be cooked up deliciously at home.   I mixed the seafood seasoning with pecans and dried, roasted garlic to use as my coating for the cod.  I love pecan crusted seafood, and often order it when we go out for a good seafood dinner.  Along with the pecan crusted cod that I topped with a roasted yellow pepper coulis, I served wild rice and Brussels sprouts mixed with apples, bacon and onions and warmed Naan bread.


Baked Pecan Crusted Cod



1 1/2 lbs cod

1 cup pecans

2 tsp Savory Spice Seafood Spice

1 tsp dried, roasted garlic

1 egg

dash of milk


Mix the pecans and spices in the food processor until the pecans are ground very fine.


Preheat the oven to 375* F.

Whisk the egg and milk together and pat the fish dry with a paper towel.  Dip the fish into the egg mixture and thoroughly coat it.  Then evenly coat the fish with the nut and spice mixture.  Spray a baking dish with cooking spray and place the fish into the pan.  Bake uncovered for about 35-40 minutes or until the fish is done and the pecans are toasted and crusty.  I am a “saucy” kind of girl, and I love sauces on just about everything, so I made an easy-peasy roasted yellow pepper coulis to top my fish.  Chicken Stuffed with Chorizo and Spinach


This dinner is very healthy and very low fat.  Neptune would have definitely approved of this tasty seafood delicacy.  I completed the meal with a crisp, flavorful Viogner, from another one of our local wineries, Bookcliff Vineyards, located in Boulder.



*** You can learn more about Bookcliff Vineyards by checking out their website at



Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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