Avocado and Tuna Tapas with Greek Yogurt – (Video)

Creamy avocado filled with a delicious combination of tuna, bright veggies and Greek yogurt makes these tapas a dish you’ll come back to time and again! I was inspired by something I found on Allrecipes, but I had to change it since hubby does NOT eat mayonnaise.  Greek yogurt to the rescue!  It was such a fantastic lunch and would also make a great light dinner as well.

For this recipe, I used my favorite 8” Chef’s Knife, along with my Cutting Board, to chop my veggies.  I used Garlic & Herb Rub to season the tuna, and my Medium Scoop for the tuna mixture when scooping it into the avocado.  Here’s some information on all of the products: 

8” Chef’s Knife

Our 8″ Chef’s Knife will quickly become the most important knife in your kitchen! This best-in-class knife is fully forged from a single piece of high-carbon German steel and has a full tang for added balance. It features pinch-grip indicators on the blade and storage cover to help you stay safe in the kitchen.

Details

  • 8″ curved blade.
  • Use it for chopping, slicing, dicing, and mincing.
  • Finely crafted from a single piece of fully forged, high-carbon German steel for superior cutting performance.
  • Pakkawood handle provides a comfortable grip and extra durability.
  • Full tang for strength and perfect balance.
  • Tapered blade for precise cutting.
  • Specially designed bolster evenly distributes weight and keeps the knife balanced.
  • Storage cover keeps hands safe and protects the knife.
  • Hand wash only.
  • Lifetime guarantee.

Cutting Board

Our Cutting Board is a true kitchen essential—it protects your countertops from scratches, and also helps prevent knives from dulling. It’s the perfect size for all your food prep, plus, the nonslip edges keep the board in place and give you a handy measurement guide.

Details

  • 9″ x 13″.
  • High-density polypropylene.
  • Gray nonslip edges wrap around both sides, and have measure marks in ¼” increments on one side and ½-cm increments on the other.
  • Dishwasher-safe.

Garlic & Herb Rub

A fragrant combination of garlic, basil and rosemary that adds great flavor to grilled meats and is delicious as a dip with sour cream and mayonnaise. 1.9 oz. Gluten-free.

Medium Scoop

Get the scoop! This heavy-duty stainless steel scoop is great for evenly portioning batters, doughs, fillings and salads. Squeeze-action handles allow for convenient one-handed use. Approximately 2 tbsp. Dishwasher-safe.

Of course, I can’t forget about our Avocado Tool!

AVOCADO SLICER

Whether you’re a fan of avocado toast or homemade guacamole, you’ve probably felt that twinge of frustration when you’re trying to pry the pit out of the fruit. Now you can enjoy avocados with faster, easier prep using this multifunctional tool.

One end is a knife that helps you cut through the avocado skin, separate it from the avocado flesh, slice the avocado any way you like, and spread it. The pitter end has three stainless-steel prongs that grab the pit, and, with a little twist, the pit comes out. The soft-grip handle is comfortable to hold no matter how you use the tool, and it’s compact enough to keep tucked away in any kitchen drawer.

Click hereto get your own 8” Chef’s Knife, here to get your Cutting Board, here to get your Garlic & Herb Rub, and  here to get the Medium Scoop today.  Click here to get your Avocado Tool. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 12 ounces solid white tuna packed in water, drained
  • 3 green onions thinly sliced, plus more for garnish
  • ½ red bell pepper chopped
  • 1 tablespoon Greek yogurt
  • 1/8 teaspoon balsamic vinegar
  • ¼ teaspoon Garlic & Herb Rub
  • Black Pepper to taste
  • 2 ripe avocados halved and pitted
  • One lime sliced for topping

Instructions

Dice pepper, slice green onions and lime.

Drain tuna, and place in medium bowl with green onions, red pepper, Greek yogurt, balsamic vinegar, Garlic & Herb Rub and black pepper. Mix well.

Halve and pit avocados, then fill with tuna mixture. Top with more green onions, black pepper, and squeeze with a section of the sliced lime.  Serve immediately. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Avocado and Tuna Tapas with Greek Yogurt – (Video)

Creamy avocado filled with a delicious combination of tuna, bright veggies and Greek yogurt makes these tapas a dish you’ll comeback to time and again!
No ratings yet
Prep Time 5 mins
Course Appetizer, Lunch, Salad
Cuisine American
Servings 4 servings
Calories 279 kcal

Ingredients
  

  • 12 oz solid white tuna packed in water, drained
  • 3 green onions thinly sliced, plus more for garnish
  • ½ red bell pepper chopped
  • 1 tbsp Greek yogurt
  • tsp balsamic vinegar
  • ¼ tsp Garlic & Herb rub
  • black pepper to taste
  • 2 avocados ripe, halved and pitted

Instructions
 

  • Dice pepper, slice green onions and lime.
  • Drain tuna, and place in medium bowl with green onions, red pepper, Greek yogurt, balsamic vinegar, Garlic & Herb Rub and black pepper. Mix well.
  • Halve and pit avocados, then fill with tuna mixture. Top with more green onions, black pepper, and squeeze with a section of the sliced lime.  Serve immediately.

Notes

If you have any leftovers, you can squeeze a bit of extra lime on the top of the avocados, then store in a securely covered glass container.  The extra lime helps to prevent the avocado from browning too quick.

Nutrition Estimate

Calories: 279kcalCarbohydrates: 10gProtein: 23gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 36mgSodium: 331mgPotassium: 751mgFiber: 7gSugar: 2gVitamin A: 719IUVitamin C: 31mgCalcium: 36mgIron: 2mg
Keyword avocado, Greek yogurt, keto, tuna
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Creamy Cauliflower Soup – Cookie and Kate (Video)

This extra creamy and delicious Cauliflower Soup recipe from Kate over at Cookie and Kate takes only 9 ingredients, and making it in the Deluxe Cooking Blender from @pamperedchef is so easy, soup’s ready in 30 minutes! You can learn more about Kate here and, of course, her sweet inspiration, her dog, Cookie!! She creates wonderful vegetarian recipes, and I hope that you’ll head over and check it out!

For this recipe, I used our Deluxe Cooking Blender:

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 2.5 cups vegetable broth
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • Pinch of nutmeg
  • Flat-leaf parsley, for garnish
  • Chives, for garnish

Instructions

Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.

Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds, until ingredients are incorporated.

Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Creamy Cauliflower Soup – Cookie and Kate

This extra creamy and delicious Cauliflower Soup r takes only 9 ingredients, and making it in the Deluxe Cooking Blender is so easy, soup’s ready in 30 minutes!
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 57 kcal

Ingredients
  

  • 2.5 cups vegetable broth or chicken stock
  • 1 tsp salt
  • 6 cups cauliflower florets
  • 1 red onion, quartered
  • 2 garlic cloves
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • pinch nutmeg
  • Flat Leaf parsley for garnish

Instructions
 

  • Add first FIVE ingredients, in the order listed, to the Deluxe /Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting. Press the wheel to start.
  • Once soup is done, carefully remove the lid, and add the butter, lemon juice and nutmeg.  Replace the lid, and pulse for 10 seconds,until ingredients are incorporated.
  • Serve immediately, and garnish with flat-leaf parsley and chives, if desired.

Notes

Peel and cut your vegetables into chunks before you measure them.
To make this keto friendly, use chicken stock instead of vegetable broth.

Nutrition Estimate

Calories: 57kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 434mgPotassium: 333mgFiber: 3gSugar: 3gVitamin A: 59IUVitamin C: 51mgCalcium: 29mgIron: 0.5mg
Keyword cauliflower, cauliflower soup, keto, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Greek Yogurt Tuna Salad – Project Meal Plan (Video)

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this recipe from Danielle over at Project Meal Plan is the tuna salad you never knew you needed! You can learn more about Danielle here, she is a woman after my own heart. She does most of the work on her blog, recipes, photos and videos, by herself, and I can truly appreciate the hard work and effort she puts into her wonderful site. I look forward to trying more recipes from her!

We checked out this recipe due to hubby’s aversion to mayo, and it’s definitely a keeper! He likes seafood, but has never been a fan of canned tuna until recently. We are trying to eat healthy lunches, and found that canned tuna is lower on calories, high in protein, minerals and Omega 3 fatty acids DHA and EPA. Finally, it’s budget friendly, which is a HUGE plus in my book!

I used my 8″ Chef’s Knife for this recipe. This is the knife that I use every single day, whether cutting though veggies, grapes, cabbage or watermelon, it’s perfect!

Our 8″ Chef’s Knife will quickly become the most important knife in your kitchen! This best-in-class knife is fully forged from a single piece of high-carbon German steel and has a full tang for added balance. It features pinch-grip indicators on the blade and storage cover to help you stay safe in the kitchen.

Details

• 8″ curved blade.

• Use it for chopping, slicing, dicing, and mincing.

• Finely crafted from a single piece of fully forged, high-carbon German steel for superior cutting performance.

• Pakkawood handle provides a comfortable grip and extra durability.

• Full tang for strength and perfect balance.

• Tapered blade for precise cutting.

• Specially designed bolster evenly distributes weight and keeps the knife balanced.

• Storage cover keeps hands safe and protects the knife.

Click the link below to purchase yours today!

Click here to get yours today!!

Let’s jump right in!!

Ingredients

  • 2 stalks of celery
  • 1 cucumber
  • 1/2 red onion
  • 1 cup seedless red grapes, halved
  • 1 cup Smoked Almonds
  • 15-ounces chickpeas/garbanzo beans, drained, rinsed, skins removed
  • 14-ounces white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Ingredients

Dice celery, cucumber and red onion.

Chop Almonds and halve grapes.

Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.

Combine all ingredients, mixing well to incorporate.

Serve on lettuce wraps or pita bread. 

That’s it!  Such a quick, delicious and healthy lunch, I do hope that you’ll give it a try.  Please be sure to go visit Danielle over at Project Meal Plan to say hello!!

Heads up – these items are on sale this month only!! Click here to get yours today!

This image has an empty alt attribute; its file name is sale-768x1024.jpg

Greek Yogurt Tuna Salad

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this healthy and delicious recipe is the tuna salad you never knew you needed!
5 from 3 votes
Prep Time 10 mins
Cook Time 0 mins
0 mins
Total Time 10 mins
Course Lunch
Cuisine American
Servings 6 servings
Calories 392 kcal

Ingredients
  

  • 2 stalks celery
  • 1 cucumber
  • ½ red onion
  • 1 cup red grapes, halved
  • 1 cup smoked almonds
  • 15 oz chickpeas, drained, rinsed, skins removed
  • 14 oz white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1.5 tsp Worcestershire Sauce
  • ¼ tsp Kosher Salt
  • ¼ tsp black pepper

Instructions
 

  • Dice celery, cucumber and red onion.
  • Chop Almonds and halve grapes.
  • Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.
  • Combine all ingredients, mixing well to incorporate.
  • Serve on lettuce wraps or pita bread. 

Nutrition Estimate

Calories: 392kcalCarbohydrates: 33gProtein: 31gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 29mgSodium: 441mgPotassium: 743mgFiber: 9gSugar: 11gVitamin A: 98IUVitamin C: 6mgCalcium: 163mgIron: 4mg
Keyword lunch, salad, tuna
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Cold Start Yogurt – Amy + Jacky (Video)

Thick, creamy and delicious, this easy yogurt from Amy + Jacky is one of the easiest recipes you’ll ever make!! They are an adorable and very talented couple, you can learn more about them here. This is the first recipe of theirs I have tried, and also the very first yogurt I have EVER made. Their instructions were spot on, which is helpful when you don’t know what you’re doing! I have made it several times, and it is simply wonderful.

For this type of yogurt, you’ll need to use Ultra-filtered milk. Our family loves Fairlife, especially because being ultra-filtered, it is lactose free for those in our family who like milk, but are lactose intolerant. You will also need to use a yogurt that has active bacteria cultures, as we are not cooking this at all (that’s why it is called cold start).

Why bother making yogurt?

Is it worth it? Absolutely, yes! I figure out the cost in my area, and I can get TWICE the amount of yogurt for the price of one large container. That right there makes it worth it for our family. Plus, it is so easy and fresh, you can also freeze it in small quantities for smoothies, just be sure to save two tablespoons for your next batch, and then you will save even more money!

I am using my Deluxe Multi-cooker, as it is a pressure cooker, as well as a sous vide and slow cooker. Since I have found the whole milk to be the thickest and creamiest, that is what I am using today. You can certainly select a lower fat, but please be aware that it may change the consistency of your yogurt. Depending on how tangy you like the yogurt, you can set it between 8-10 hours. We set ours for 9 hours, and it was perfect. Okay, let’s jump right in!

Ingredients

  • 2 tablespoons yogurt with active bacterial cultures
  • One 52-ounce container Fairlife or other ultra-filtered milk

Instructions

Ensure that the pressure cooker’s inner pot is absolutely clean.  Add 2 cups of the milk to the inner pot.  Add the yogurt, whisk very well until incorporated.  Pour in the rest of the milk, and whisk again.

Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.

Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours.  Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch. 

Serve as is, or with berries and granola.

That’s it!  The best, creamiest yogurt, and so easy to make!  Please be sure to go and visit Amy + Jacky, and tell them I said hello!

SALE:  Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Pressure Cooker Cold Start Yogurt

Thick,creamy and delicious, this easy yogurt is one of the easiest recipes you'll ever make!!
4 from 1 vote
Prep Time 5 mins
Course Breakfast
Servings 1.5 L

Ingredients
  

  • 2 tbsp yogurt with active bacterial cultures
  • 52 ounces Ultra-filtered milk

Instructions
 

  • Ensure that the pressure cooker’s inner pot is absolutely clean.  Add 2 cups of the milk to the inner pot.  Add the yogurt, whisk very well until incorporated.  Pour in the rest of the milk, and whisk again.
  • Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.
  • Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours.  Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Parmesan Crisp Bowls – Taste of Home (Video)

Who knew it would be SO easy to make an edible bowl out of shredded cheese?! Not me, until I found this delicious recipe from Taste of Home. You can submit recipes to them, and I believe this one comes from Melissa Wilkes of Augustine, Florida. Two ingredients is all it takes, let’s jump right in!!

Ingredients

  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • 3/4 cup Caesar salad croutons, slightly crushed

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp EACH salt and black pepper
  • 1 tsp anchovy paste

Instructions

Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.

Mix in 1/2 tsp Black Pepper into the grated cheese.

Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle.

Cook 1-2 minutes until bubbling and edges are nicely browned.

Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.

For the salad:

Slice one cup cherry tomatoes.

Add 2 cups torn or chopped romaine lettuce to salad bowl.

Add tomatoes and 3/4 cup croutons to the lettuce. Now let’s make a Caesar salad dressing!

For the dressing:

Combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1 tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.

Serve salad in Parmesan bowls.

Enjoy!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Easy Parmesan Crisp Bowls!

This two-ingredient recipe is SO easy to make, and very tasty! You'll definitely want to serve your salad in this deliciously edible bowl!
No ratings yet

Ingredients
  

  • 2 cups Shredded Parmesan Cheese
  • ½ tsp black pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • ¾ cup Croutons

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp anchovy paste

Instructions
 

  • Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.
  • Mix in 1/2 tsp Black Pepper with the grated cheese.
  • Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle. Cook 1-2 minutes until bubbling and edges are nicely browned.
  • Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.
  • For salad, slice one cup cherry tomatoes. Add 2 cups torn or chopped romaine lettuce to salad bowl.  Add tomatoes and 3/4 cup croutons to lettuce.
  • For the dressing, combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.
  • Serve salad in Parmesan bowls.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Baked Cod – Downshiftology

I call this Easy Baked Cod, but the original recipe calls it Best Baked Cod. I have to say that it’s both the BEST and the EASIEST cod that I’ve ever made! I found this recipe from Lisa over at Downshiftology. You can learn more about Lisa here. What I seem to be finding more and more is that people who create blogs are in some kind of flux. They may be leaving a job, suffering from burnout, or a mix of things and they are looking for a creative outlet. Reading about Lisa, I find that this is also in part what happened with her, and I am so glad that she chose this outlet to share with everyone. Her recipes are wonderful and her blog is very helpful, with lots of great tips to help us get in and out of the kitchen. I’m really looking forward to learning more about her, and check out some more of these wonderful recipes!!

This is one of the easiest recipes I’ve thrown together, and the cod came out perfect, full of flavor, very flaky and delicious. Let’s jump right in!

Ingredients

  • 4 6-ounce cod fillets
  • 3 tablespoons softened butter
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 2 tablespoons chopped parsley, chives, thyme or other herb (I used chives)
  • 1/2 teaspoon paprika
  • 1 lemon thinly sliced
  • salt and pepper to taste

Instructions

Preheat your oven to 400⁰ F/200⁰ C.

Slice the lemon, press the garlic and chop your herbs.

In a small bowl, mix together the butter, olive oil, garlic, chives, paprika, salt, and pepper.

Lay one slice of lemon for each filet onto your stone or baking pan.  Place one filet on top of each lemon, then spread the butter mixture on top of each filet. Place one more lemon slice on top of filet and butter mixture.

Bake in the oven for 13-15 minutes, or until the cod reaches 145⁰ F/63⁰ C.  Remove from oven, pour juices over cod prior to serving.

That’s it! This recipe was super easy to put together, and was very delicious. Please let me know if you give this a try!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Easy Baked Cod

This is a truly delicious baked cod dinner! Full of flavor, flaky, buttery, with just the right amount of garlic, this will be a hit with everyone!!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 4 6 oz Cod fillets
  • 3 tbsp softened butter
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 2 tbsp chopped parsley, chives, thyme or other herb
  • ½ tsp paprika
  • 1 lemon, thinly sliced
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 400⁰ F/200⁰ C.
  • Slice the lemon, press the garlic and chop your herbs.
  • In a small bowl, mix together the butter, olive oil, garlic, chives, paprika, salt, and pepper.
  • Lay one slice of lemon for each filet onto your stone or baking pan. Place one filet on top of each lemon, then spread the butter mixture on top of each filet. Place one more lemon slice on top of filet and butter mixture.
  • Bake in the oven for 13-15 minutes,or until the cod reaches 145⁰ F/63⁰C.  
  • Remove from oven, pour juices over cod prior to serving.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!