Oven-roasted cod with mustard crust

Oven-roasted cod with mustard crust

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  • 1:00 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

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Main recipes, Fish recipes


  • 4 (about 125g each) blue-eye cod steaks, skinned
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon chopped fresh herbs (lemon thyme, basil, tarragon)
  • 100g unsalted butter
  • 2 tablespoons grainy mustard
  • 2 tablespoons grated parmesan
  • 1 tablespoon cream
  • 2 granny smith apples, peeled cored, cut into wedges
  • 12 asparagus spears, halved lengthwise, blanched
  • 1 teaspoon tomato paste
  • 60ml (1/4 cup) cider vinegar
  • 60ml (1/4 cup) white wine
  • 250ml (1 cup) Massel vegetable liquid stock (see Notes)


  • Step 1
    Pat fish dry with paper towel and season.
  • Step 2
    Combine the breadcrumbs, herbs, 50g butter, mustard, parmesan and cream to form a paste. Spread onto each fillet and refrigerate for 30 minutes.
  • Step 3
    Preheat the oven to 220°C.
  • Step 4
    Heat remaining butter in a pan over medium heat, add apple and cook until a rich brown. Transfer to a plate. Set aside the pan (do not clean).
  • Step 5
    Place the cod on a baking tray and roast on top oven shelf for 10 minutes.
  • Step 6
    Return the pan to medium heat, deglaze with tomato paste, vinegar, wine and stock. Reduce by half. Add the apple and asparagus and heat through. Serve topped with the cod and drizzled with sauce.


  • 1765 kj


  • 26g

    Fat Total

  • 16g

    Saturated Fat

  • 28g


  • 618.77mg


  • 11g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve


*This recipe could also use fish stock.

  • Author: Valli Little
  • Image credit: Jason Capobianco
  • Publication: Taste.com.au

Source: taste.com.au


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