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Honey-Pecan Baked Cod

 Honey-Pecan Baked Cod
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
6 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Honey-Pecan Baked Cod (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.