Sesame Crusted Cod with Soy Ginger Butter over Rice

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 325°F. Remove portion cup of soy ginger butter and set aside to soften.
2. In a saucepan, add rice and 1 1/4 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
3. Meanwhile, remove filets from bag and pat each side of cod dry with paper towel. Place filets on plate, drizzle with olive oil, and season with salt and pepper to preference.
4. Evenly coat each side of filets with sesame seeds, firmly pressing seeds to coat.
5. Heat a med. saute pan over med. high heat, add 1 Tbsp. of olive oil. When pan is hot, add cod and sear for 1-2 min. per side until sesame seeds are golden brown. Place seared filets on foil-lined baking sheet sprayed with nonstick cooking spray and finish cooking in the oven for 4-6 min. Filets should be flaky and cooked through (internal temp. 145°F).
6. To serve, dollop soy ginger butter over filets and serve over rice.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. Preheat oven to 325°F. Remove portion cups of soy ginger butter and set aside to soften.
2. In a saucepan, add rice and 2 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 15-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
3. Meanwhile, remove filets from bag and pat each side of cod dry with paper towel. Place filets on plate, drizzle with olive oil, and season with salt and pepper to preference.
4. Evenly coat each side of filets with sesame seeds, firmly pressing seeds to coat.
5. Heat a med. saute pan over med. high heat, add 2 Tbsp. of olive oil. When pan is hot, add cod and sear for 1-2 min. per side until sesame seeds are golden brown. Place seared filets on foil-lined baking sheet sprayed with nonstick cooking spray and finish cooking in the oven for 4-6 min. Filets should be flaky and cooked through (internal temp. 145°F).
6. To serve, dollop soy ginger butter over filets and serve over rice.

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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