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 has 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
  • Maille Dijon 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.
Serve with new potatoes, peppery watercress and steamed green vegetables. I opted for asparagus and green beans for that spring feeling. 

I’ve entered this recipe in the Maille Culinary Challenge. This recipe is so simple and a great way to serve fish. Give it a go and let me know what you think! 

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  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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