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Baked Fish with Mustard Sauce

Pedestrian though the recipe title may be, this dish is anything but! As we’ve seen before (here and here, for instance) cod takes so well to piquant accompaniment, and this simple but flavorful sauce certainly doesn’t disappoint: Dijon mustard and crème fraîche, along with lemon zest and parsley, are all you need to whip up this super quick dish. We like to serve this with what the British call ‘waxy’ potatoes — that is, a non-Russet type —  and steamed broccolini for a lovely, light, and luscious supper. But you might try a rice pilaf and peas with equally lovely results, we’re certain!

To prepare the potatoes as we did, simply boil until tender, then slice thickly and sauté in a bit of olive oil.

Baked Fish with Mustard Sauce

4 cod fillets
2 tbs. olive oil
½ cup crème fraîche
2 tbs. Dijon mustard
zest of ½ lemon
1 tbs. chopped fresh parsley

Heat the oven to 400°F. Place the fish on a baking sheet large enough to hold all the pieces in one layer. Season with salt and pepper and drizzle with olive oil. Bake for 10-12 minutes, or until fish flakes easily.

Meanwhile, put the crème fraîche in a small saucepan and gently bring to a simmer. Add the mustard, lemon zest, parsley, and a little salt and pepper. Continue to simmer for 10 minutes.

Serve the fish with the sauce spooned over.

One Comment Post a comment
  1. Jinny #

    Easy, quick, delicious!

    August 11, 2013

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