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March 23, 2020
Pan-Seared Cod on a Pretzel Roll

Pan-Seared Cod on a Pretzel Roll

March 23, 2020

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Disclosure: This post may contain affiliate links, meaning I get a small commission if you decide to make a purchase through my links, at no cost to you. Please read my Privacy Policy page for more info.

This post is in collaboration with Blue Circle Foods, Pretzilla & LunchSkins. I thought it might be fun to do a spin on a classic, fish, and chips by making pan-seared cod on a pretzel roll. However, this time I’m cooking with Blue Circle Cod Happy Fish on a pretzel roll and not any kind of pretzel roll, a Pretzilla Mini Bun! They are the perfect size for sliders and work well in this recipe.

It isn’t the first time I’ve collaborated with Blue Circle Foods. You might remember when I made salmon sliders featuring their Salmon Happy Fish a while ago. I love making a quick and simple meal using their Happy Fish.

Lunchskins are made from unbleached Kraft paper these lunch bags are grease resistant making them ideal for subs, hoagies, baguettes, and hero sandwiches. Our paper bags are uncoated, and not treated with petroleum-based paraffin wax, soy, or any other type of wax. 60 fun colorful stickers in every box. Fold, stick-n-GO! 

With everything going on in the world right now and us being quarantined in our homes, let’s do an indoor picnic and have a little fun. Lunchskins paper bags are uncoated, and not treated with petroleum-based paraffin wax, soy, or any other type of wax. There are 60 fun colorful stickers in every box. Fold, stick-n-GO!

Time to make our sandwiches.

gather ingredients photos
Step 1: Gather all of your ingredients.

Step 2: Heat 1 tbsp olive oil in a pan.

Saute pan happy fish ad

3. Sauté the Happy Fish Cod in a hot pan for 4 minutes on each side. I would have grilled them if the weather was cooperating.

happy fish saute in pan
Happy Fish – I’m using Cod this time, but they also have salmon.

4. Toast your Pretzilla Mini Buns.

These delicious mini pretzel buns are perfect for this recipe. Each package of mini buns comes with a smaller package of salt for the top of the buns. Heat your oven to 400 degrees. I dabbed a little water on top of the buns and added some salt. Placed in the oven for 3-4 minutes until it was warmed through.

5. Time to build your cod on a pretzel roll sandwiches.

Blue Circle Ingredients Finished Photo

I took a toasted Pretzilla Mini Bun and spread a little tartar sauce on the bottom. I used store bought tartar sauce to make this as easy as possible. After that, add some pickle chips and then your Happy Fish Cod. Place the top of the mini bun on and voila! Sandwich is complete.

To make it more like an indoor picnic, wrap your sandwiches in a LunchSkin. These sandwich bags are the perfect addition to a picnic and come in some really cute designs.

Don’t forget to subscribe to my page for the latest blog posts and exclusive content, delivered right to your inbox. Be sure to follow me on all social channels and leave a comment below.

Check out some of my other recipes:

  1. Pan-Seared Salmon w/ Roasted Red Cabbage
  2. Crispy Caramelized Pork Ramen
  3. Filet Mignon w/ Blue Cheese Shallot Cream Sauce
Continue to Content
pan seared cod on a pretzel roll thumbnail image

Pan-Seared Cod on a Pretzel Roll

Yield: 6 sandwiches

Have an indoor picnic at home with these delicious and adorable cod sandwiches on a mini pretzel bun. In collaboration with Blue Circle Foods, Pretzilla, and Lunchskins, these little sandwiches can be made in 10 minutes or less.

Ingredients

  • 1 tbsp olive oil to sauté the Happy Fish
  • Blue Circle Foods - 1 Package of Happy Fish Cod
  • Pretzilla Mini Buns
  • Any store-bought tartar sauce or you can make your own
  • Dill pickle chips
  • Lunchskins for serving
  • Lemon wedges for serving

Instructions

  1. Heat 1 tbsp olive oil in a skillet.
  2. Sauté the Happy Fish Cod for 4 minutes on each side. I like to cook them until they brown up a bit or you can grill them.
  3. Toast your Pretzilla Mini Buns. I toasted mine in the oven at 400 degrees for a few minutes. Before putting them in the oven, I rubbed some water on the top of the bun and sprinkled salt from the little package of salt it came with.
  4. Once your buns are toasted it's time to build your sandwich.
  5. Take your toasted Pretzilla Mini Bun and spread a thin later of tartar sauce on the bottom. Add a few dill pickle chips on top and then add your Happy Fish Cod on top of that. Top with your Pretzilla Mini Bun.
  6. To make this an indoor picnic, wrap your sandwich in a Lunchskins unbleached kraft paper lunch bags. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 119mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 15g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Samantha Shue
Cuisine: American / Category: Recipes
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#ad TGIF! To get this weekend started, I’m givin #ad TGIF! To get this weekend started, I’m giving away TWO #MichelobUltraSeltzer gift boxes to bring a little joy to your lives! In Partnership with @qualitybrandsomaha and @qualitybrandslincoln, you can enter to win a Michelob ULTRA Organic Seltzer Package like you see here. This new Seltzer Family is targeted towards health conscious, active, adults. Each can of Michelob Ultra Organic Seltzer has 0 carbs, 0 grams of sugar and only 80 calories!
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#AD It's no secret that I love using @chobani Gree #AD It's no secret that I love using @chobani Greek Yogurt for numerous recipes on my blog. One of my all-time favorite recipes is this greek chicken! It's so easy to whip up, and Chobani® Greek Yogurt is the star of the dish. I like to use their plain yogurt to make the chicken marinade and also in my simple tzatziki sauce. Did you know that you can now earn on Ibotta with your purchase of Chobani® Greek Yogurt? Find it at @walmart!

Recipe:
Greek Chicken
Servings: 4
Ingredients
4 garlic cloves, minced
1/4 cup lemon juice
1 tbsp extra virgin olive oil
1/2 cup Chobani® Non-Fat Plain Greek yogurt
1 tsp fresh or dried dill
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

Instructions:
In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, Chobani® Greek Yogurt, dill, thyme, salt, and pepper. Mix until combined.
Add chicken and coat well. Let the chicken marinade for at least 15 minutes.
Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.
Remove most of the marinade from the chicken before adding it to the skillet, or else it will burn.
Add chicken in an even layer to the skillet, leave some space between the chicken pieces so they'll brown rather than steam. You may need to work in batches depending on how big your skillet is.
Cook the chicken for 3-4 minutes and then flip the chicken and cook for an additional 3-4 minutes or until cooked through (165°F).
Remove chicken to a plate to rest.
Serve chicken over rice with a dollop (or two) of tzatziki sauce, diced red onion, fresh dill, and a lemon wedge.
Also find the full recipe for Greek Chicken  on the blog at www.saltandsprinkles.com. #Chobani
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I hope you had a wonderful Christmas! When do you I hope you had a wonderful Christmas! When do you typically take down your holiday decor? I think we’ll keep ours up through the weekend and then start fresh next week in time for the new year! @liketoknow.it.home #StayHomeWithLTK #LTKunder100 @liketoknow.it 
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Shop your screenshot of this pic with the LIKEtoKNOW.it shopping app  http://liketk.it/34BBM #liketkit
Last day of work until a much needed break! I’m Last day of work until a much needed break! I’m also not taking on anymore food photography clients until 2021. I can’t wait to relax with Jack and Zach for a couple of weeks. I’m grateful for my life, but it’s ok to admit I’m exhausted too and looking forward to a break❤️ These are my Cake Mix Santa Cookies! 🎅🏻 (Sharing the recipe on stories later today)
Crockpot Vegan Bolognese is the perfect weekend or Crockpot Vegan Bolognese is the perfect weekend or weeknight meal! The longer it cooks, the better it gets! Recipe is over on the blog and I added a swipe up over on stories with a direct link to my recipe post!🍷
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