Pretzel Crusted Cod with Apricot Dijon Sauce

Pretzel Crusted Cod with Apricot Dijon Sauce


"Cod fillets are coated with seasoned crushed pretzels, cooked until golden brown and served with an apricot-dijon mustard sauce in this quick and tasty preparation."


35 m servings 432 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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  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.
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  1. 10 Ratings


Was good. Sauce is a little sweet, I poured over the fish and it was too much would be fine on the side. I will make again just put the sauce in a dippingbowlon the side.

Wow my Husband Loved this. I didn't have apricot spread so I used Pineapple it worked really well!!!

Weird flavor! Mushy. Not my favorite.

Very good flavor. My only negative for this recipe is most of the crumbs fell off. I am thinking I left them a bit too coarse. Defiantly worthy of another try!

I used mayo, 10% cream (meant for coffee) and skipped the parsley. Baked in the oven about 5-10 minutes. Sauce was good, needed a tad bit more mustard and the fish itself was okay, but the bread...

Im not much of a fish eater, but this reciepe turned out to be excellent.

I used tilapia and it was great!

I love the sweet and salty combo!

I used raspberry basalmic dressing and peach preserves. It was phenomenol. Will be making it again very soon.