Cod In A Mustard Caraway Coat
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon caraway seeds, finely ground
- ¼cup Dijon mustard
- 1teaspoon freshly ground pepper
- 1tablespoon unsalted butter
- 4cod fillets, 6 to 8 ounces each
- 1cup fresh rye bread crumbs
- 2tablespoons minced flat-leaf parsley
Nutritional analysis per serving (4 servings)
312 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 40 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Combine the caraway, mustard and pepper. Set aside.
- Step 2
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.
Private Notes
Comments
This was really tasty. I didn't have rye bread so used plain bread crumbs, and I added a bit of mayo to the mustard mixture. Also coated the fish in a bit of olive oil.
Husband loved it, and so did I!
Followed the recipe exactly. The coating is way too assertive for a mild white fish like cod. Most of it went down the garbage disposal.
Realized I didn't have caraway, so tried fennel frond. It worked out well.
This was really tasty. I didn't have rye bread so used plain bread crumbs, and I added a bit of mayo to the mustard mixture. Also coated the fish in a bit of olive oil.
Husband loved it, and so did I!