Pan-Fried Cod with Mustard and Chive Sauce
Why this recipe works
- One-pan flavour: The sauce is made in the fish pan, so the browned butter and cooking juices add savoury depth without extra steps.
- Balanced richness: Dijon mustard, white wine and lemon cut through the cream and butter, keeping the sauce bright rather than heavy.
- Fast cooking: Cod cooks quickly and only needs a short simmer for the sauce, making the whole dish suitable for a weeknight dinner.
Get the most out of this recipe
Common mistakes
- Overcooking the cod: Take the fish off the heat as soon as it is just opaque in the centre; cod can become dry if cooked beyond that point.
- Boiling the cream sauce: After adding the cream, keep the heat gentle. A hard boil can make the sauce split or turn grainy.
- Starting with a damp fillet: Patting the cod dry helps it sear cleanly instead of steaming in the pan.
Ingredient swaps
- Without wine: Use water with a little lemon juice for acidity if you want a non-alcoholic sauce.
- Change the mustard: Whole-grain mustard gives a coarser texture and a softer mustard bite than Dijon.
- Lighter sauce: Single cream can replace double cream, though it may need slightly longer gentle warming to thicken.
Serving ideas
- Simple sides: Serve with new potatoes, steamed greens or buttered peas to keep the dish light and balanced.
- For mopping up the sauce: Crusty bread or a small portion of rice works well with the creamy mustard pan sauce.
- Fresh finish: A final squeeze of lemon and extra chives sharpen the sauce just before serving.
Equipment you'll need
Ingredients
Instructions
- Pat the cod dry, then season all over with the salt and pepper. Finely chop the chives. Cut the lemon in half.
- Heat a frying pan over medium-high heat and melt half the butter. Add the cod and pan-fry for 2 to 4 minutes per side, depending on thickness, until golden and just opaque in the centre. Transfer to warm plates.
- Lower the heat to medium and add the remaining butter to the pan. Pour in the wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Whisk in the mustard until smooth.
- Stir in the cream and warm gently for 1 to 2 minutes until lightly thickened; do not let it boil. Take off the heat and stir through most of the chives, reserving a pinch for serving. Taste and adjust with a little more salt and pepper if needed.
- Spoon the warm mustard and chive sauce over the cod. Squeeze over a little lemon juice to taste and scatter with the reserved chives. Serve straight away with extra lemon alongside.
Recipe notes
Tips
- For the best sear, make sure the cod is well dried before it goes into the pan and avoid moving it until it releases easily.
- Keep the sauce at a gentle heat after adding the double cream; boiling can cause it to split.
- If serving anyone who is pregnant, elderly, or immunocompromised, ensure the fish is cooked until piping hot throughout.
Substitutions
- Replace Dry White Wine with the same amount of water plus 1 tbsp Lemon juice for a non-alcoholic sauce.
- Replace Double cream with single cream for a lighter sauce, simmering a little longer to thicken.
- Replace Dijon mustard with whole-grain mustard for a coarser texture and milder heat.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in an airtight container. Reheat gently in a frying pan over low heat with a small splash of water, just until the fish is piping hot; avoid boiling the sauce.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Fish Milk Mustard
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