Recipe by Maille®
"Simply season cod steaks with vegetable oil and Dijon mustard, brown them in a pan, and finish them in the oven, for a simple, foolproof fish dinner."
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thick cod steaks (or other firm white fish)
Maille® Dijon Originale mustard
finely chopped flat parsley
Really good. Seasoned the fish with a lemon pepper seasoning blend before putting in the pan to brown. The fish wanted to stick, even in a well-seasoned cast-iron skillet and didn't really 'brown', however, when the pieces looked partially cooked on the bottom, we spread them with the mustard, sprinkled on some dried parsley and put them in the oven. Great flavor, with a little crispiness on the bottom. Would definitely make again.
This was just ok for my taste buds. It was very tender and moist, but I guess I wasn't too crazy about the mustard taste.
So easy and delicious! I just baked in the oven and omitted the oil.
I wasn’t terribly sold on this recipe just as is, but I knew with a bit of tweaking it could work for me. First, I know I would have loved the pan seared crust on the fish but frankly, I was too lazy to take that extra step, I didn’t want the grease spatter on my cook top, and frankly, I didn’t want the fried fish smell in the kitchen! Second, I Iiked the idea of the Dijon mustard, but not on its own. I knew I liked fish baked with a slather of mayonnaise, so I made a mixture of mayonnaise, an all-purpose seasoning mix for fish and chicken, and the mustard. That proved to be delicious by the way! Finally, I expected this would need some color, so I gave the filets a good sprinkle of paprika before popping them into the oven for about 15 minutes. We really enjoyed it, and what I appreciated the most about it was that the mayo/Dijon topping was subtle but still added a certain “something” to the dish.
Fast and easy to prepare; absolutely delicious (not having to flip the cod in the sautee pan is a BIG plus).
I hate it when people review a recipe without following it to the letter first, and yet this is what I am doing. I admit it, I cheated...so here it goes...based on reviews I tweaked it. I don't feel too bad about his as it was submitted by a company and not a "real person" I Seasoned the fish with a generic seasoning for pork or fish. Was going to use Lemon pepper but found out too late I was out! Perhaps this was a blessing in disguise? Mixed up some mayo with the country style Dijon Mustard and baked it without searing it first. Yes, I put dried parsley on the top. My only side was an Asparagus Cashew Rice Pilaf also from this site. The results were a 5* restaurant quality meal. No need for any tarter sauce or lemon juice or anything else. It stands on its own. I have made several fish dishes from this site but THIS ONE...OMG!! Easy to make, easy to bake, did not require any special ingredients that are not normally in the pantry or fridge. I can't stop raving about how good this was. Needless to say I will make this again. It just pushed my favorite standby fish recipe which I have been using for the past couple of years to the wayside!!
Really easy and such a great result, do not overdo the dijon, lovely with scalloped potatoes, mashed or even rice. Try it you are sure to make this more than once..just do not tell guests how easy it is. Btw I just seasoned, added the mustard then baked for eight mins at 400. Add just a little maple syrup which moves it over the top.
This recipe needs to have more ratings! So easy and yummy. This is going in the recipe box.
* Percent Daily Values are based on a 2,000 calorie diet.
Fish with Maille(R) Dijon Originale Mustard
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 200
** Calories from Fat: 71
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