Cod In A Mustard Caraway Coat Recipes

COD WITH MUSTARD CREAM SAUCE

Steps:

• 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.

NORMA'S 30 MINUTE MAPLE-DIJON COD

Steps:

• 1. In a small non stick skillet, heat 2 teaspoon of oil on medium low heat.
• 2. Add mustard seeds and stir to coat. Cover and cook until seeds begin to pop, about 6 minutes.
• 3. Turn off heat and let sit, covered until popping stops, about 2 minutes.
• 4. Remove cover and stir in dijon mustard, maple syrup, vinegar, salt and pepper and set aside.
• 5. Adjust 1 oven rack 3 to 4 inches from elements and preheat broiler to high.
• 6. Line a large baking sheet with foil and arrange cod on baking sheet in a single layer.
• 7. Spoon on dijon mixture over top of cod.
• 8. Transfer to top rack and broil until cooked throught and flakes easily when tested with a fork, about 8 minutes. Watch not to burn. (I turned broiler down to low heat at the end)
• 9. Remove from oven and cover loosely with foil to keep warm.
• 10. Heat a large nonstick skillet on medium high and add remaining 2 teaspoons of oil.
• 11. Add greem onions and sauce, stirring occasionally for 1 minute.
• 12. Add spinach and cook until just wilted, about 2 minutes. Season with additional salt and pepper.
• 13. Remove from heat and spoon spinach onto serving plates and top with cod, dividing evenly.

COD IN A MUSTARD CARAWAY COAT

Steps:

• Preheat the oven to 425 degrees. Combine the caraway, mustard and pepper. Set aside.
• Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the butter. Lay the fillets in the dish, cover each with a quarter of the seasoned mustard and top with the bread crumbs. Bake the fillets until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Remove the fillets to individual plates and sprinkle with the parsley.