Tasty baked cod with a cheddar crust recipe
Posted by Fiona Nevile in Fish and Seafood | 60 comments
We are trying to eat through the freezer contents at the moment. I keep on unearthing strange unmarked parcels. I was once told to label everything, that I’d never remember what they were. That wise sage was right. Now I can’t even remember who it was.
Yesterday I found what transpired to be cod and concocted this recipe for tonight’s supper. It’s an off the cuff Cottage Smallholder invention. Absolutely scrummy and so much easier than the fish pie that I was planning. The Min Pins were a bit disappointed. Normally they force down our disasters.
The secret is the cheddar crust. This seals the top of the dish and helps to retain the moisture. Under the crisp top the fish was tender, succulent and full of flavour. And it was quick and easy. Perfect.
Tasty oven baked cod with a cheddar crust recipe (for 2-3 people)
Preheat oven – temp 220c (200c fan)
Ingredients:
- 0.5 kilo of cod or haddock (unsmoked)
- 125g of grated cheddar
- 1 large egg
- 2-3 tablespoonfuls of milk
- Freshly ground black pepper
- Quarter teaspoon of powdered mustard
- 2 tablespoondfuls of chopped parsley
- 1 lemon and parsley to garnish
Method:
- Lightly grease an oven proof dish.
- Line the dish with the fish.
- Add the milk and sprinkle with parsley and ground black pepper.
- Beat the egg and mix in the grated cheddar pour this over the fish.
- bake in the centre of a preheated oven for thirty minutes.
- Sprinkle with parsley and serve with lemon wedges and a good bottle of Muscadet.
Leave a reply
Hi Caroline
Thanks for leaving a comment. Great that you enjoyed the recipe!
With being so busy these days I am always looking for healthy, quick and easy recipies and this exceeded all others on both counts as well as being really delicious, though I didn’t use the mustard powder.
Thanks
Hi Vic
It’s a great recipe – hope that you enjoyed it!
Hi
I am cooking cod tonight and this recipe looks great! Thanks
Hi Jane
A quarter teaspoon of Dijom mustard, beaten with the eggs would be fine.
Mustard powder comes in a tin and it is mixed with water to make fresh mustard (a bit of an old fashioned ingredient!). Worth looking out for as mustard made in this way is much better than the ready made stuff.
I have a quick question. I’m looking at making this tonight and I have all the ingredients except mustard powder – I don’t actually know what this is! Will seeded or dijon mustard from a jar work instead, or is there a better substitute? Thanks in advance.
Hi Emma
I think that it would be best to thaw the fish first.
can u use the fish from frozen
Hi Diana
Thanks for dropping by!
The combination of cachecaval cheese and cod sounds great.
At our local supermarket I came across some nice frozen cod (not a common occurrence in the Middle East) and then googling elicited your lovely recipe. No cheddar being at hand, I used some cachecaval cheese – the result was perfect. Thanks so much!