ROSEMARY LIMON-PARSLEY BAKED COD & WEDGES

Prep Time 10 mins | Cook Time 25 mins | Servings 2

INGREDIENTS

• 2 4-6 oz Cod Fillets (1-1½ inch thick)
• 2 Lrg Russet Potatoes
• 3 Serving Rosemary Limon-Parsley SpiceBean ™
• 3 Tbsp Olive oil
• ½ Tsp Salt
• 1 Tbsp Butter

SUPPLIES

•Large Skillet ▪ Med. Baking dish

•Spatula, Knife ▪ Potato peeler

•Plate

HOW TO COOK

Preheat oven to 425°

POTATOES

•Peel potatoes and cut lengthwise in 8 pcs per potato

•In skillet over medium heat (2½ Tbsp) oil

•Add potatoes. Nudge around in skillet to avoid sticking

•Flip when browning.

•Add butter and (1/4 Tsp) salt. Mix well.

•Reduce heat to medium low

•Add (2) servings SpiceBean ™ . Melting and blend well

•Fork pierce for doneness

COD

•Place in baking dish. Pat dry. Sprinkle (1/4 Tsp) salt on both sides

•Add (1) serving SpiceBean ™ next to Cod and put in oven

•Heat for 10-12 minutes.

•Bast every 2 minutes with melting SpiceBean ™

READY TO SERVE