This post was sponsored by Hook Line and Savor. All opinions expressed are my own.
Today I am happy to be sharing a quick and easy dinner idea that is gluten free, allergen free and totally delicious: Black Bean Encrusted Cod with Vegetable Rice Pilaf. Sounds and looks much fancier than it actually is because I took the help from the store and bought the main course from the freezer section at the grocery store. Yes, even recipe bloggers buy pre-made food at the store too!
Hook Line and Savor is a new seafood company that offers gluten-free, allergy-friendly, high quality, responsibly sourced and flavorful fish products that only require reheating. I got to try three different kinds of fish that they offer (the Black Bean Encrusted Cod listed above, Citrus Ginger Salmon and Crispy Beer Battered Haddock) and this kind was our family’s favorite. Paired with a quick rice pilaf laced with a few frozen veggies and that is dinner! (Recipe below!)
All of Hook Line and Savor’s products start with the highest quality fish that is sustainably sourced, because you want fish that tastes great and that you can feel good about where and how it was caught. It’s so cool because each product includes a Catch Code on the box, so you can look up where and how your fish were caught. So cool!
Below you can see that the fish come ready to go, you just need to bake! After you warm them through and crisp the edges in the oven, serve with the sauce that comes with and any side dish you like. Dinner ready in a snap.
Super flaky, flavorful fish with a savory sauce that will make even the pickiest eaters clear their plates. Next time you are looking for a quick and easy dinner, give Hook Line and Savor a try!
Have a great day, friends!
Black Bean Encrusted Cod with Vegetable Rice Pilaf
- 2 boxes Hook Line and Savor Black Bean Encrusted Cod
- Bake Black Bean Encrusted Cod according to package directions.
For the Rice Pilaf:
- Heat olive oil over medium heat and saute onion for 3-4 minutes or until it starts to brown slightly. Stir in rice and coat grains in oil. Pour in chicken broth, bay leaf, salt and pepper. Stir, cover, bring to boil and reduce heat to low to simmer.
- After most of the water has absorbed, pour in the frozen vegetables and replace lid. Veggies will 'steam' and warm on top of the rice. Once rice is fully cooked, remove from heat and stir in veggies. Remove bay leaf.
- Divide rice between four plates and top with cooked fish and accompanying sauce. Serve hot.