Cod With Mustard-Cracker Crust

By Molly O'Neill

Total Time
25 minutes
Rating
4(151)
Comments
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Featured in: FOOD; In Cod We Trust

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Ingredients

Yield:Four servings
  • 44-ounce cod fillets
  • 1teaspoon salt
  • Freshly ground pepper to taste
  • 8teaspoons Dijon mustard
  • 2teaspoons ground cumin
  • 1cup cracker crumbs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

170 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 321 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees. Sprinkle the cod fillets on both sides with salt and pepper. Stir together the mustard and cumin and rub the mixture all over the cod. Coat the fillets in the cracker crumbs and place on a baking sheet. Bake until the fish is cooked through, about 15 minutes.

  2. Step 2

    Preheat the broiler. Place the fish under the broiler just until browned, about 45 seconds. Divide the fillets among 4 plates and serve immediately.

Ratings

4 out of 5
151 user ratings
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Comments

myraf

2 tbs mustard & 2 tbs mayo, 1/2 tsp each ground black pepper, cumin, aleppo pepper, with panko.

Larry

Good recipe. Used Italian panko instead of cracker crumbs.

EKG

WOW. Really good. For 2 fillets (1 lb. total) 2 TBS mayo and 2 TBS Dijon. 1/2 tsp. cumin and paprika. Slathered and used panko, spray with olive oil. 140 degrees for thick cod. pat of butter on top to serve.

Lisa G

Great dish. I also modified by using half mustard, half mayo, reducing cumin, but adding paprika , and ras el hanout. The saltine cracker crumbs were fantastic and I wouldn’t substitute anything else. The different size pieces created a wonderful texture. I sprayed them with I Can’t Believe It’s not Butter spray before broiling and that made the crumbs nice and crispy. My son in law still thought there was too much cumin but I did not agree.

Larry

Good recipe. Used Italian panko instead of cracker crumbs.

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