![TopChef-BlueCodFillets-W.jpg](https://static.wixstatic.com/media/050c70_9cecf6dbac5144c7a3b542ac4452df30~mv2.jpg/v1/crop/x_59,y_0,w_1010,h_722/fill/w_347,h_248,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/TopChef-BlueCodFillets-W.jpg)
![MSC-Logo-NEW.png](https://static.wixstatic.com/media/050c70_8973306a2f1b4f03be823dead37cfd65~mv2.png/v1/crop/x_17,y_19,w_263,h_111/fill/w_154,h_64,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/MSC-Logo-NEW.png)
![OW_R-Symbol-Bi-Keyline-BLK.png](https://static.wixstatic.com/media/050c70_5158e3a382dd4786be0c9e73fc407bc6~mv2.png/v1/fill/w_100,h_85,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/OW_R-Symbol-Bi-Keyline-BLK.png)
Wild Caught Blue Cod Fillets
Features & Benefits:
-
Wild caught
-
No added salt or phosphates
-
Boneless and skinless
-
Marine Stewardship Council Certified
-
Ocean Wise Recommended
-
Excellent source of protein
-
Low in fat and sodium
-
Free of trans fatty acids
Ingredients:
Blue cod.
Thawing Instructions:
Remove frozen fillets from packaging. Place fish on a plate and thaw in refrigerator, covered, overnight. Do not refreeze.
Bake:
1. Pat thawed fillets dry with paper towel.
2. Drizzle fillets with olive oil and top with your favourite fresh herbs and spices.
3. Preheat oven to 450°F (230°C).
4. Place thawed fillets on a non-stick (or parchment lined) baking sheet in oven on middle rack.
5. Bake for 8-12 minutes or until fish flakes.
Pan Fry:
1. Pat thawed fillets dry with paper towel.
2. Heat 1 tbsp of olive oil or butter in a non-stick frying pan over medium heat.
3. Season thawed fillets with your favourite fresh herbs and spices.
3. Cook for 2-3 minutes. Turn fillets over. Cook for an additional 2-3 minutes or until fish flakes.
Note: Cooking instructions are guidelines only. Cook until an internal temperature of 158°F (70°C).
Pack(s):
Blue Cod Fillets, 908 g
Where to find Top Chef Blue Cod Fillets
Ontario
Battaglia Food Markets
The Garden Basket Food Market
Robert's Boxed Meats
Taste of Country
T & T Supermarket
Quebec
Le Crevette
TAU Supermarket
Subject to product availability.