Cod with New England Chowder Sauce

Prep Time 15-20 min. | Medium
Thaw in refrigerator.

1. OVEN: Preheat oven to 350°F. Line a baking sheet with foil, sprayed with nonstick spray. Place the cod fillets on the baking sheet and season with salt and pepper to preference. Bake in oven for 8-10 min. (internal temp. 145°F).
   STOVETOP: Preheat a large sauté pan to med. high heat and add 1 Tbsp. of oil. Pat cod fillets dry with paper towel, season with salt and pepper to preference. Cook cod for 3-4 min. per side (internal temp. 145°F).
2. While cod is cooking, heat a separate large saute pan over med. high heat, add bacon and potato mixture. Cook for 4 min. or until heated through.
3. Add cream sauce and 1/4 tsp. kosher salt to bacon and potato mixture, stirring to combine. Reduce heat to med. low and bring to a simmer until sauce has thickened slightly.
4. To serve, spoon chowder sauce into shallow bowl and top with one cod fillet.

Prep Time 15-20 min. | Large
Thaw in refrigerator.

1. OVEN: Preheat oven to 350°F. Line a baking sheet with foil, sprayed with nonstick spray. Place the cod fillets on the baking sheet and season with salt and pepper to preference. Bake in oven for 8-10 min. (internal temp. 145°F).
   STOVETOP: Preheat a large saute pan to med. high heat and add 2 Tbsp. of oil. Pat cod fillets dry with paper towel, season with salt and pepper to preference. Cook cod for 3-4 min. per side (internal temp. 145°F).
2. While cod is cooking, heat a separate large saute pan over med. high heat, add bacon and potato mixture. Cook for 4 min. or until heated through.
3. Add cream sauce and 1/2 tsp. kosher salt to bacon and potato mixture, stirring to combine. Reduce heat to med. low and bring to a simmer until sauce has thickened slightly.
4. To serve, spoon chowder sauce into shallow bowl and top with one cod fillet.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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