If you are looking for a new fish recipe, you must try my cod roasted in mustard sauce! Even non-fish lovers will appreciate it!
A couple of weeks ago we stopped to say good-bye to a friend who is returning to Canada after years in England. She’d mentioned if I took as much of her stuff as possible I would be doing her a favour.
What was I to do but help?! After about half hour of sorting through her kitchen I walked away with many bags full of spices, various types of cooking oil, cans of food and Ina Garten’s “Back to Basics” cookbook.
The latter acquisition is my favourite, scratch that…actually it’s a tie with Kilner’s glass jars, which are already in use by storing newly made pickles.
Although I have dozens of cookbooks I was absolutely thrilled with a new one. Ina Garten is the queen of quick and no fuss meals that taste amazing.
The recipe for cod roasted in mustard sauce comes from her Back to Basics cookbook. I only slightly adapted it by using cod instead of red snapper and leeks instead of shallots and varying the roasting method a bit.
I cannot tell you enough what a gorgeous fish recipe it is, even the fish haters might go along with this one.
The prep is minimal. All you do is mix up a little mustard sauce, cover the fish with it and stick it in the oven for 15 minutes.
It’s that easy but wow what you get in return is sheer beauty.
Apparently this recipe for cod roasted in mustard sauce was shared with Ina by a wonderful French cook and let’s face it the French are all about elegant less is more attitude!
The recipe is a real winner because it pairs a delicate tasting fish with strong and bold flavours of mustard. The first bite reveals a perfectly cooked fish that is succulent and moist as it should be!
I served it with Herby Root Vegetable Mash and it was a beauty of a dinner. Simple, elegant, good enough to present to guests while light and healthy! Win!
Ingredients
- 4 cod pieces/2 lbs
- salt and pepper
- 1 cup/ 200 ml creme fraiche
- 3 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 leek white part only, minced
- 2 tsp drained capers
Instructions
- Preheat oven to 425F/210 C.
- Line a shallow baking dish with parchment paper, arrange cod on it and sprinkle with salt and pepper.
- Mix creme fraiche, both mustards, chopped leek and capers in a medium bowl.
- Spoon the sauce over the fish, it should be covered in an even layer of sauce.
- Roast in the oven for 10-12 minutes.
- Change your oven setting to broil/grill and continue cooking for 2-3 more minutes until the sauce is slightly blistered.
- Serve immediately.
Nicole Williams says
April 26, 2019 at 12:06 amI bought fresh Tilapia today and used that instead of Cod. I didn’t have time to make creme fraiche so I used mayo. And I didn’t have leeks so I used scallions…and it was still delicious. Thank you!
vikalinka says
April 26, 2019 at 8:23 amTilapia is one of my favourites, Nicole. I can how it would go so well in this recipe. Thank you for sharing!
Becky says
January 30, 2019 at 11:03 pmI do a lot of cooking and love to cook…but I have never hear of crime fraiche, can you tell me what it is ? Or how to make it….I live in Washington State and am not sure that I can buy the item here…thank you
vikalinka says
January 31, 2019 at 12:22 pmHi Becky, creme fraiche is a dairy product similar to sour cream but less sour. You can use full fat sour cream instead.
Betsy Bix says
December 13, 2017 at 1:01 amThis was delicious. I served it with sauted spinich an grape tomatoes with s/pilotonline and some bit of Italian seasoning. Will definitely make again.
vikalinka says
December 13, 2017 at 10:52 amThank you for sharing, Betsy! Sounds so delicious!
Nicola says
June 13, 2016 at 2:33 amDelicious! Loved this and so easy and fast! I’m so glad I found your blog.
vikalinka says
June 13, 2016 at 6:13 amI am so glad you found my blog too, Nicola! That cod recipe is one of my favourite ways to cook fish!
Mandy says
May 18, 2016 at 10:53 pmThis was an amazing recipe. It is so easy to make. I had brown beer mustard, and mixed it with sour cream. I cooked it for the same amount of time and it was so delicious. It is so tangy from the mustard, but the tart bite it taken out from the sour cream. This is so fast, so cheap, and so delicious.
vikalinka says
May 19, 2016 at 8:35 pmGreat news, Mandy!So happy to hear you enjoyed it!!
Louise | Cygnet Kitchen says
September 13, 2015 at 4:57 pmSteve is not a lover of fish dishes, but I think I’ll have to pursued him to try this! I would love to eat more fish. I’m feeling inspired :-)) x
vikalinka says
September 13, 2015 at 7:24 pmI am so with you on this one, Louise, Brad only likes mild tasting fish like cod but I love salmon. I constantly try to incorporate more fish in our diet but the family is still rebelling. 🙂 This recipe is pretty safe though, I hope he likes it!
Lucy Parissi says
September 12, 2015 at 6:20 pmThis looks suspiciously healthy. Is it? I couldn’t bear it. My healthy(ish) diet has taken a major dive the past 3 days. I must confess to not cooking enough fish. But I do like mustard so this sounds like a must try recipe. xx
vikalinka says
September 13, 2015 at 7:39 pmI would absolutely put this recipe in the healthy category,Lucy! I don’t cook enough of fish either…not sure why…I blame it on the family.
Jennifer @ Seasons and Suppers says
September 11, 2015 at 10:55 amLovely! Sound perfectly delicious. Will try this, for sure 🙂
vikalinka says
September 11, 2015 at 11:14 amThank you, Jennifer! It’s so quick so definitely worth trying.