Alaska Cod Sliders with Cranberry Chutney

Bucket List Tummy

Prep: 10 Mins

Cod Sliders – 1 lb fresh or frozen Alaska cod filets – 2 cloves garlic – juice of half a lemon – salt and pepper – 1 Tbsp butter – 1/4 cup greek yogurt, divided – 8 mini buns – sprouts or watercress, for topping

Cook: 15 MINS


Prep: 10 Mins

Cranberry Chutney – 12 ounces fresh cranberries – juice of half an orange – 1 cup water – 1/2 cup onion, minced – 1 tsp ground cinnamon – pinch of salt – 1/2 cup white sugar – 1/4 cup honey – rosemary sprigs for garnish

Cook: 15 MINS


Step 1

Rinse Alaska cod fillets and pat dry with a paper towel to remove fishy juices. Cut into 6-8 equal pieces.

Step 2

Season cod with garlic, salt and pepper and set aside while you make cranberry chutney.

Step 3

Combine cranberries, orange, water, onion, cinnamon, salt in heavy saucepan and bring to a boil. Slowly stir in sugar and honey.

Step 4

Once dissolved, lower heat to medium and allow to simmer for 10-15  minutes, or until you hear berries begin to pop. Continue to stir occasionally, until mixture begins to thicken, 10 more minutes.

Step 5

While cranberry sauce is thickening, melt butter on skillet over medium heat. Add cod filets and cod in saucepan for 3-4 minutes on each side, or until opaque and cooked through.

Step 6

Let cool and prepare your rolls. Coat the bottom of each roll with greek yogurt, add fish and top with cranberry chutney and sprouts. Garnish with rosemary sprigs if desired. Enjoy!


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