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(What a mouthful! I just couldn’t think of anything better to describe it.)
I’ve made a great discovery, dear reader. Fish fits quite easily into my Lots-of-Things-Off-Limits nursing diet. We had a wonderful teriyaki salmon (salmon + teriyaki sauce) two weeks ago, and I had the hankering for more fish.
Fish can be tricky, since it goes so well with citrus, which has been on the banned list, but when I got the idea in my head that I wanted something with a crispy topping and honey mustard, I came up with this.
I found a great deal on cod fillets at my grocery store and pounced on it. I usually buy frozen fish since I live in the desert and “fresh” here doesn’t mean the same thing it does when you live somewhere where actual fishing occurs. When I can, I like finding the individually-wrapped fillets, since they often come in similar thicknesses, which makes cooking them easily much easier. You can use whatever you like.
This would be really good with fresh parmesan in the crumb topping, so I’ve included that in the ingredients list, but if you’re avoiding dairy or don’t have it on hand, you can feel free to leave it out.
We ate ours with green beans and strawberries, but you could dress things up with a side of risotto and a salad if you prefer.
A note for mustard haters: Michael hates mustard, especially Dijon, and he really liked this. The mustard flavor is mellowed out by the honey and mayonnaise and is spread in a pretty light layer onto the fish to act as the binder for the bread crumbs. Don’t be afraid! Give it a go.
- 4 (4oz) cod fillets, patted dry
- 1 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 Tbsp mayonnaise
- ¾c panko bread crumbs
- ¼c chopped pecans
- ¼c freshly grated parmesan
- ¼tsp salt
- olive oil, for drizzling
- In a small bowl, combine Dijon, honey, and mayonnaise until smooth (alternatively, you can use prepared honey mustard). In a shallow bowl or plate, combine panko, pecans, parmesan, and salt.
- Brush honey mustard over the top of each fillet and dip (honey mustard side down) into the bread crumb mixture to coat. Place fillets on a baking sheet lined with foil. Drizzle with olive oil.
- Bake at 450 degrees for about 15 minutes, or until fish flakes easily with a fork.
{ 18 comments… read them below or add one }
I love how simple this dish is! It looks so delicious and like something my husband and I would really, really love. Thanks for sharing this recipe, Emily!
That sounds yummy….not on fish for me though, not a big fan BUT it sounds like it would work on chicken and I am always looking for new chicken ideas
Is there a way to “substitute” Dijon mustard if I don’t have it on hand? Just wondering.
Dijon is kind of hard to substitute. Yellow mustard will be too vinegary. I’ll think about it…
I have another fish recipe for you to try! It’s Maple Glazed Salmon from allrecipes.com. I pour the marinade over the fish and wrap it in foil, then bake it still in the foil. When it’s almost done, I open the foil packet and broil the fish for a minute or two–until the syrup has crystallized a little. It’s fantastic!
Ooh, that sounds SO good Amanda! I’m DEFINITELY giving it a try. Maybe this weekend!
Hi there Emily, I just happened to have ALL of the ingredients for the Cod. All three of us loved the sauce. I was wondering how I was going to use my last 3 pieces of fish up and your recipe was the answer! Thanks a bunch!!
That looks so yummy! My husband like dishes like this, so I’m going to make it for him. It will be a change, that I’m sure he will like. I’ve been learning more German dishes lately since he is German, so now I will try this recipe and see how we both like it. Thanks for the recipe. I love to cook, and it shows you do too. How is the little one? She is just darling.
This looks deliciiouussss, simple enough for a kitchen klutz like me to attempt too! hurrah! Lovely recipe indeed
Unfortunately, we’re fresh out of cod. But we’re definitely going to try this recipe with some frozen tilapia fillets we have. Maybe we will even make it for dinner tonight. We bet it will taste fabulous!
Just made this last night using Tilapia. It was delicious!
I’m so glad you liked it!
Hi, this looks sooo good-gonna try it tonight. Great recipe and i know it will be delicious-keep em coming!
Very good, it was a good way to get my husband to eat fish. Thanks.
I’ve been looking for a way to incorporate more fish in my diet. I’m not a great cook and lack in the creativity Department. this recipe was easy and delicious thank you so much
Can the pecans be substituted with almonds? We are huge fans of almonds, almond butter, almond milk … your thoughts?
Steph – I think almonds would be great!
I just made this for my husband and myself – we both loved it! The mustard is just enough tang to really add some great flavor. We served it with asparagus and sweet potato fries.