Cod with a Lemon Dijon Mustard & Parsley Crust

I was delighted to be invited to take part in the Maille Culinary Challenge for March and April. They asked a number of foodie bloggers to come up with a new recipe using one of their wonderful products.
I spent a bit of time thinking about what to get from their list of products. They have a great range including things as diverse as hazelnut oil and soy vinaigrette with toasted sesame seeds. AS delicious as these sound, I decided to go with a twist on a classic and opted for their Dijon Originale which is just creamy and delicious and their Dijon mustard with white wine, lemon and harissa
The recipe I came up with is for fish – you may not consider mustard and fish a usual pairing but the lemon and harissa mustard have such a zing that I knew it would balance perfectly with a nice piece of firm white fish such as cod or pollack. This is a really simple recipe which doesn’t take long to pull together but I’m sure you’ll agree, it makes your fish supper just a little bit posher! 

Ingredients (serves 2):

  • 2 large sustainable cod fillets
  • Dijon mustard with lemon and harissa -2 tsp or to taste
  • Crème Fraiche – 2 tbsp is plenty.
  • 1 slice of stale white bread
  • Bunch of fresh flat leaf parsley
  • Salt & Pepper to season
  • Zest of ½ lemon


  • Start with your parsley crust. Cut the bread into chunks and rip the parsley up. Whizz them in a food processor with the lemon zest pulsing until small breadcrumbs.
  • Mix the crème Fraiche and mustard and check to taste – you want it to be creamy but still zingy.
  • Place your fish on a baking tray with a drizzle of oil underneath to stop it sticking. Season with S&P then spread the top with the mustard mixture.
  • Top the fish carefully with the breadcrumbs pressing down lightly.
  • Bake for 10 mins or until fish is cooked through and your crust is lightly browned.


Spoon the mustard mix onto the fish

Top the fish and mustard mix with the breadcrumb and herb crust

And that’s it – a posh midweek meal if ever I saw one! Serve with new potatoes, peppery watercress and steamed green vegetables. I opted for asparagus and green beans for that spring feeling. 
This recipe is so simple and a great way to serve fish. Give it a go and let me know what you think! 

Leave a comment

  1. 17th April 2014 / 8:15 am

    Looks fab. Love the photography on this one too xx

  2. 17th April 2014 / 10:45 pm

    Looks so fresh and zingy. Perfect way to serve fish. I'm loving these Maille posts to see what everyone's made with their selections. Have a wonderful Easter x

  3. 18th April 2014 / 6:50 pm

    Thanks both for your comments! Yes it's fun isn't it, nice to see how many different ways you can use mustard!

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