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Baked Cod with Mustard Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Cod Mustard Recipe - recipe how to bake fresh cod fillets with rice vinegar or white wine vinegar, olive oil, Dijon mustard, and dry or fresh tarragon.
Ingredients:
- 1 1/2 pounds fresh Cod fillets
- 2 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dry tarragon, or 1 teaspoon chopped fresh tarragon
- 1/8 teaspoon ground black pepper
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Serves/Makes: 4
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How to cook Baked Cod with Mustard:
- Preheat oven to 450°F.
- Place vinegar, oil, mustard, tarragon and pepper in a large bowl and whisk together to make a marinade.
- Rinse the scrod cod pieces and pat them dry.
- Add fish to marinade and turn the scrod cod pieces to ensure a good coat.
- Let fish stand in marinade for 15 minutes.
- Place the marinated scrod cod in a shallow baking pan (overlapping thin edges) and top with any remaining marinade.
- Bake uncovered approximately 7 minutes (for 3/4 inch thick pieces) or until fish is opaque in color throughout.
Notes:
This recipe for Baked Cod with Mustard serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Main Ingredient: Cod
Preparation Method: Baked
Cuisine: American
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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