Ingredients

227g Summer Fresh Bruschetta

227g Summer Fresh Roasted Red Pepper Dip

1 bag zucchini spirals (about 350g)

4 cod fillets (5oz)

½ cup half & half

2 tbsp olive oil Instructions

Directions

1. Preheat Oven to 400°. During this time blanch your zucchini spirals
2. In a non-stick pan slowly heat Summer Fresh Roasted Red Pepper Dip with half & half cream.
3. Pat the cod dry with a clean towel. Rub it with olive oil and sprinkle it with salt and fresh ground pepper.
4. Bake cod for 10-12 mins, until the internal temperature is 130 degrees (right when the cod starts to flake when pulled with a fork). Allow to rest for a few minutes.
5. Divide roasted red pepper sauce & zucchini spirals between 4 pasta bowls. Place cod on top and spoon over 2-3 tbsp of bruschetta.

Recipe compliments of Summer Fresh.