This post contains affiliate links. When you purchase through our links, we may earn a commission.
If you are looking for a new fish recipe, you must try my cod with mustard sauce! Cod filets are smothered in a mixture of sour cream and two types of mustard, then baked in the oven till done, all within 20 minutes. So juicy and flavourful that even non-fish lovers will love it!
Serve this delicious fish with my Herb and Garlic Mashed Potatoes and Spinach Apple Salad.
It seems that no matter how creative we get in order to serve balanced meals to our whole family, it can be a struggle to find fresh fish recipes that our kids and partners will love. Salmon is an easier sell but cod fish can be a bit too bland. Who’s with me?
But cod is readily available fresh or frozen. It’s packed with good stuff our bodies need yet relatively inexpensive. So many reasons to include it in your weekly shopping. All we need is a good recipe!
This is a truly gorgeous fish recipe. I believe that even fish haters might go along with this one.
What fish to buy
Cod is a very underrated fish, and deserves to be rediscovered for use in home kitchens. It’s easy to cook, incredibly versatile and a great way to eat more lean protein. Because it has such a subtle flavour, it can work with all sorts of sauces and recipes.
Fish plays a less central part in our diet than it has in the past. And if we aren’t familiar with buying and cooking fish, choosing a good piece can be a bit intimidating.
There are two types of cod readily available to buy in many places: Pacific cod and Atlantic cod. Atlantic cod is sweeter and a bit flakier, while Pacific cod is milder and firmer. The difference is subtle, so not worth worry about especially when using a flavourful sauce as in this recipe.
Cod stocks are stressed in both oceans, so look for fish labelled as sustainably caught and certified, such as by the Marine Stewardship Council. Look especially for any that has been caught by pole and lines as a more sustainable option.
You will want cod that is as fresh as possible, so avoid any that have an overpowering smell and is still firm to the touch. If buying a fresh cod fillet, it should also be white, and is best to avoid if it is starting to yellow.
And if not sure, ask a fishmonger for help and advice!
Baked cod recipe
Like most fish, cod cooks amazingly fast. It takes just minutes in the oven. That is why it’s such a great dinner option on a weeknight.
Cod fillets will only take 10-12 minutes of baking at 425F/210C plus 2 minutes of broiling for the sauce to get an appealing blistering on top. For extra thick fillets allow for 15-20 minutes of baking time.
Although cod doesn’t have a lot of flavour on its won, it works in this recipe by pairing a delicate tasting fish with the strong and bold flavours of mustard. The first bite reveals a perfectly cooked fish that is as succulent and moist as it should be! Quick, easy and perfect for a weeknight dinner!
Mustard sauce
Cod has a very mild taste and therefore needs a flavourful sauce to give it a bit of a lift. In short, it needs help to be made more interesting. Here is where mustard comes in!
The great news is that you can whip up a delicious sauce in a matter of minutes. The prep is minimal.
All you do is mix up full fat sour cream or creme fraiche, chopped leek, This is an affiliate link.Dijon and This is an affiliate link.whole grain mustard sauce in a small bowl with a tablespoon of capers.
The sauce is slathered over the fish – as in the image below – and the two are cooked together. This allows the taste of the sauce to fully penetrate and flavour the fish. Delicious!
Recipe Tips and Notes
- Frozen cod is great in this recipe, as well as economical. Just make sure to defrost it in the fridge first.
- Make sure to pat your fish dry with paper towels before covering it with the mustard sauce. It will still release quite a bit of liquid as it bakes but this way you will keep it to a minimum.
- Only use the white part of the leek. The green leaves are tough and stringy, so best to leave them out. You can read more about how to prepare leeks here.
- White fish like cod cooks wonderfully quickly, which can take a bit of getting used to if you are not familiar with cooking it. Fight the instinct to leave it in longer than the timings in the recipe card or you can end up with unappetizing dry fish. If unsure, test if it is done by pressing down lightly or flaking with a fork. The pieces should come away and the fish should feel slightly firm.
- A sprinkling of fresh parsley is optional but adds a bit of colour and a little extra freshness to the cod and mustard sauce.
Serving suggestions
This flaky fish goes so well with rice, potatoes or cauliflower rice if you are going low carb. The mustard sauce in this recipe is ideal for flavouring your side as well.
I served it with herby Sweet Potato and Swede Mash and it was a beauty of a dinner. Simple, elegant, good enough to present to guests while light and nourishing! Win!
The mustard sauce is incredibly flavourful as well, so you may want to serve some crusty bread to clean up your plate!
Storage and leftovers
Once cooked, you can keep fish like cod in the refrigerator for 3-4 days. Be sure to keep it in an This is an affiliate link.airtight container.
Cooked cod can keep in the freezer for up to three months. Again, make sure that the container you store it in is airtight so it is kept away from air and moisture.
More cod recipes
- Fish Tacos
- Bacon Wrapped Cod with Sun-Dried Tomato Pesto
- Blackened Fish Tacos
- Pan Seared Cod with Cherry Tomato Sauce
Baked Cod with Mustard Sauce
Equipment
- This is an affiliate link.Cast iron skillet
Ingredients
- 4-6 cod pieces, approximately 700g / 1.5 lbs
- salt and pepper to taste
- 1 cup / 200 ml cup sour cream, or creme fraiche
- 3 tbsp This is an affiliate link.Dijon mustard
- 1 tbsp This is an affiliate link.whole-grain mustard
- 1 leek, white part only, minced
- 1 tbsp drained capers
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425F/210C.
- Butter a skillet or a shallow baking dish and arrange cod on it. Sprinkle with salt and pepper. Mix sour cream or 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. Sprinkle with fresh parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I often substitute sour cream for full fat Greek yogurt… do you feel this would work as well?
I haven’t tried it myself but I think it will work.
I 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!
Tilapia is one of my favourites, Nicole. I can how it would go so well in this recipe. Thank you for sharing!
I 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
Hi Becky, creme fraiche is a dairy product similar to sour cream but less sour. You can use full fat sour cream instead.
Crème Fraiche is the French version of sour cream. A bit milder and smoother. It’s absolutely delicious. It is often served with caviar.
This was delicious. I served it with sauted spinich an grape tomatoes with s/pilotonline and some bit of Italian seasoning. Will definitely make again.
Thank you for sharing, Betsy! Sounds so delicious!
Delicious! Loved this and so easy and fast! I’m so glad I found your blog.
I am so glad you found my blog too, Nicola! That cod recipe is one of my favourite ways to cook fish!
This 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.
Great news, Mandy!So happy to hear you enjoyed it!!
Steve 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
I 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!
This 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
I 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.
Lovely! Sound perfectly delicious. Will try this, for sure 🙂
Thank you, Jennifer! It’s so quick so definitely worth trying.