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Honey-Pecan Baked Cod Recipe

Honey-Pecan Baked Cod Recipe

One night at dinner, while vacationing in the Blue Ridge Mountains, we tried a pecan-encrusted trout that we've tried to re-create. We enjoy this tasty version with fresh or frozen cod often. —Lana German, Lenoir, North Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 3 tablespoons honey
  • 2 tablespoons butter, melted
  • 1 tablespoon reduced-sodium soy sauce
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon seasoned salt
  • 1-1/2 cups finely chopped pecans
  • 6 cod fillets (6 ounces each)


  • 1. Preheat oven to 400°. In a shallow bowl, combine first seven ingredients. Place pecans in another shallow bowl. Dip fillets in honey mixture, then coat with pecans.
  • 2. Place in a greased 13x9-in. baking dish. Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork. Yield: 6 servings.

Nutritional Facts

1 fillet equals 330 calories, 19 g fat (4 g saturated fat), 75 mg cholesterol, 398 mg sodium, 12 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 3 fat, 1/2 starch.

Reviews for Honey-Pecan Baked Cod

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Reviewed May. 20, 2014

"Very easy and delicious!"

Reviewed Aug. 1, 2012

"YUCK! There's not too much I don't like, but I couldn't eat this and I couldn't make my family eat it either."

Reviewed Mar. 30, 2012

"I would definitely make this again. We liked it very much, and it was certainly easy. I used haddock rather than cod, and I didn't use honey. I used 2 tablespoons of my homemade brown-sugar syrup, which to me has a more subtle flavor than honey. Pure maple syrup would probably work well, too."

Reviewed Mar. 20, 2012

"Not only was this recipe easy, but the taste was awesome. I am making it again this evening."

Reviewed Mar. 8, 2012

"This is so good especially the honey sauce. I would diffenately make this again."

Reviewed Feb. 23, 2011

"I made the mistake of using frozen fish. Make sure it is defrosted. Very tasty."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.