Pepita Crusted Cod
Blue ApronSeafood
✓ Available this week · Jul 13 – Jul 19, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories660
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
7/ 10
MealFan's take
Solid choice
Seafood that 13% lighter than the average seafood meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Seafood loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
660
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Mexican
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Cod Fillets
½ cup Long Grain White Rice
1 each Poblano Pepper
¼ cup Cilantro Sauce
4 oz Grape Tomatoes
2 tbsp Mayonnaise
¼ cup Panko Breadcrumbs
2 tbsp Raw Pepitas
1 each Lime
2 each Scallions
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Slice the scallions, keeping the white bases and green tops separate. Stem and seed the pepper; medium dice. In a bowl, toss the tomatoes with the vinegar and a drizzle of olive oil; season and set aside to marinate.
2
Rinse and drain the rice. Heat a drizzle of olive oil in a small pot over medium-high. Add the white scallion bases; season. Cook stirring frequently 30 seconds to 1 minute until slightly softened. Add the rice, a big pinch of salt, and 1 cup water (it may spatter). Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed. Fluff with a fork.
3
Transfer half the creamy cilantro sauce to a bowl for serving. Line a sheet pan with foil and lightly oil. Pat the fish dry; season both sides with salt and pepper. Place on one side. Spread the remaining cilantro sauce on the fish, then press on the pepita breadcrumbs to adhere. Season and drizzle with olive oil. Spread the diced pepper on the other side; drizzle with olive oil, season, and toss. Roast 8-10 minutes until the pepper is fork-tender, the topping is browned, and the fish is cooked through. USDA minimum: 145°F for fish.
4
Transfer the roasted pepper to the pot of cooked rice; stir to combine. Serve the rice topped with the roasted fish, reserved cilantro sauce, and marinated tomatoes.
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Blue Apron
Pepita Crusted Cod
Among the Seafood dishes in Blue Apron's lineup, Pepita Crusted Cod with with Creamy Cilantro Sauce, Rice & Marinated Tomatoes is one of the more straightforward options to prepare.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Preheat the oven to 450°F. Rinse and dry all produce. Slice the scallions, keeping the white bases and green tops separate. Stem and seed the pepper; medium dice. In a bowl, toss the tomatoes with the vinegar and a drizzle of olive oil; season and set aside to marinate.
- Rinse and drain the rice. Heat a drizzle of olive oil in a small pot over medium-high. Add the white scallion bases; season. Cook stirring frequently 30 seconds to 1 minute until slightly softened. Add the rice, a big pinch of salt, and 1 cup water (it may spatter). Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed. Fluff with a fork.
- Transfer half the creamy cilantro sauce to a bowl for serving. Line a sheet pan with foil and lightly oil. Pat the fish dry; season both sides with salt and pepper. Place on one side. Spread the remaining cilantro sauce on the fish, then press on the pepita breadcrumbs to adhere. Season and drizzle with olive oil. Spread the diced pepper on the other side; drizzle with olive oil, season, and toss. Roast 8-10 minutes until the pepper is fork-tender, the topping is browned, and the fish is cooked through. USDA minimum: 145°F for fish.
- Transfer the roasted pepper to the pot of cooked rice; stir to combine. Serve the rice topped with the roasted fish, reserved cilantro sauce, and marinated tomatoes.
Pepita Crusted Cod is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Pepita Crusted Cod?
Pepita Crusted Cod is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Pepita Crusted Cod mexican?
Pepita Crusted Cod is tagged as Mexican on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Pepita Crusted Cod take to prepare?
Pepita Crusted Cod is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Pepita Crusted Cod?
Pepita Crusted Cod has 660 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 660 cal
Servings: 2
Pre-filled from our kitchen database · Cod Fillets, Long Grain White Rice, Poblano Pepper, Cilantro Sauce, Grape Tomatoes, Mayonnaise, Panko Breadcrumbs, Raw Pepitas
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