Prep 10 mins
Cook 15 mins
I made this last night and it was delightful. It is also very quick easy to make! I served it with Italian Potatoes and Spinach #81302.
- 1 lb cod, 1 1/2 to 2 inches thick
- 1⁄2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine
- 1 tablespoon chopped fresh chives
- kosher salt, flakes
- white pepper
- Preheat oven to 375°.
- Cut fish into serving size pieces and place in a lightly buttered baking dish.
- Combine cream, mustard, wine and chives and pour over fish.
- Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.
Instead of chives I used fresh tarragon - oh so delicious - my guests all asked for the recipe
Very good. So easy, and even my fish-hating husband liked it. I tried using a little more mustard as the other reviewer had thought about; however, I think the original recipe is about right on just one tablespoon. I didn't have wine, so I used champagne wine vinegar. I also added several healthy shakes of garlic powder. I ran into some problems with the filets; one was only about 1/4-inch, and the other 3/4-inch. That's not the recipe's fault; however, just my own ignorance on how to time the cooking.
This fish is very easy to make and has a very mild, delicate flavor. I think I would prefer just slightly more mustard to give a little extra flavor, myself. And next time I might add 1-2 cloves minced garlic for a special touch. The sauce is not much to look at when the fish is finished, so I removed the fish and whisked the sauce until it was much smoother. I think this recipe would be perfect for sole and other mild, tender flaky fish. Thanks for posting!