I don't cook fish at home that often. We have a pretty regular protein rut, er...rotation--chicken, sausage, slow-cooked something, beans--and fish typically gets left out because I don't really feel like I know how to cook it.
My mom hates it. My dad is super allergic to it. Between the two--and also because I live in the land-locked, smack-middle of the U.S. of A--fish is just one I've never picked up. Until recently.
I blogged a few weeks ago about a dinner-in-a-box company. Since then we've tried several and ended up settling on an occasional box from Hello Fresh. (It's not the point of this post, so I'll give you the review quick and dirty--less packaging, yummy choices, less expensive, but not organic.)
In addition to a delicious shrimp risotto--by they way, the Kid loves shrimp, apparently--one of the never-would-have-tried-it-on-my-own recipes we've gotten is this mustard crusted baked cod. It was so easy and turned out so well that the very next week I decided to try to make it again on my own.
Whaddaya know, it turned out great!
I used a cod fillet that was about 1 1/3 pounds. Your mileage may vary depending on the size of fish you start with, but the mustard keeps the fish moist enough that it's hard to overcook. (I mean, you could if you cooked it for, like, hours, but common sense.) Anyway, if you're a little afraid of cooking fish at home, as I have been, this is your training wheels recipe.
Mustard Crusted Baked Cod
- 1 1/3 pound cod fillet
- 4-5 tablespoons dijon mustard
- 3/4 cup panko breadcrumbs
- 1/4 cup shelled, chopped pistachios (almonds would work, too)
- 1 tablespoon olive oil
- salt and pepper
Preheat your oven to 350 degrees, and lay the cod out on a foil lined baking sheet. Slather the mustard on top of the cod.
In a small bowl, mix the breadcrumbs, chopped nuts, olive oil, and a small pinch of salt and pepper. Sprinkle this topping mixture evenly over the fish and use your hands to gently pat it into the mustard.
Pop that fishy in the oven for about 20 minutes. Again, cooking time depends on the size of your fish, but when it's done it will flake apart with a fork and be opaque. Finish your fish by placing it under a broiler on normal temp for about 2 minutes--checking on it every 30 seconds or so--until the crust is starting to turn golden.
(Pro-tip: If you serve this with rice, scoop any leftover fish and rice into one bowl and you'll be halfway to fish cakes for dinner the next day. Just mix the leftovers with a few eggs and some extra breadcrumbs. Pulse in a food processor until you get a patty-able consistency, then fry them up in a little olive oil. That's two fish dinners down!)