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CMON's SDCC Exclusives: A Betrayal to Loyal Fans and Backers?

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In recent years, CMON has built a reputation for creating some of the most beloved board games in the industry. Titles like Zombicide , Dune , Cyberpunk 2077 , Cthulhu: Death May Die , Arcadia Quest and Marvel United have garnered a dedicated fanbase, many of whom have supported these games through Kickstarter campaigns and retail purchases. However, CMON's recent decision to make exclusive content for these games available only at San Diego Comic-Con (SDCC) has sparked significant outrage among its loyal supporters. The Exclusivity Issue At the heart of the controversy are the exclusive expansions and content for Zombicide: White Death, Cthulhu: Death May Die, and Marvel United. These exclusives include: Zombicide: White Death TMNT Expansion: Featuring comics and Rocksteady and Bebop miniatures for the Teenage Mutant Ninja Turtles expansion. This expansion is only available at SDCC, but was highly requested by backers during the entire campaign. Godzilla Expansion for Cthulhu: D

Pop! 'n Home Chef: Pop! Star Wars #228 & 229 Luke & Leia & Parmesan-Crusted Cod

Overview

  • Prep & Cook Time: 30-40 min.
  • Difficulty Level: Easy *
  • Spice Level: Not Spicy
  • Servings: 2

You Will Need

Ingredients

  • 1 oz. Butter 
  • 1 Lemon 
  • 4 oz. Grape Tomatoes 
  • 12 oz. Cod 
  • 1 oz. Grated Parmesan 
  • ¼ cup Panko Breadcrumbs 
  • 1 tsp. Sugar 
  • 5 oz. Spinach 
  • 1 oz. Shredded Mozzarella
  • Olive Oil
  • Salt
  • Pepper

Recipe Steps

Before You Cook

  • Preheat oven to 400 degrees
  • Set butter on counter to soften
  • Thoroughly rinse produce and pat dry
  • Prepare a baking sheet with foil and cooking spray

Step 1 - Prepare the Ingredients

Zest and halve lemon. Quarter one half and juice the other half. Halve tomatoes. Pat cod fillets dry, and season both sides with ¼ tsp. pepper.

Step 2 - Make the Topping

Combine Parmesan, panko, and softened butter in a mixing bowl. Mix until butter is thoroughly incorporated.

Step 3 - Roast the Cod

Place cod on prepared baking sheet. Divide topping evenly between cod fillets, pressing firmly into place. Roast in hot oven until topping is golden brown and cod reaches a minimum internal temperature of 145 degrees, 16-20 minutes. While cod roasts, make vinaigrette.

Step 4 - Make the Vinaigrette

In a large mixing bowl, combine 2 Tbsp. olive oil, 1½ Tbsp. lemon juice, sugar, a pinch of lemon zest, ½ tsp. salt, and ¼ tsp. pepper. Stir until sugar dissolves.

Step 5 - Toss the Salad

Once cod is cooked, add spinach, mozzarella, and tomatoes to bowl with vinaigrette. Toss to coat. Plate dish as pictured on front of card, squeezing lemon wedge over cod if desired. Bon appétit!

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