Cod with Mustard Butter and New Potatoes
Why this recipe works
- Quick dinner structure: The potatoes boil while the cod cooks, so the full plate comes together efficiently without complicated prep.
- Rich but balanced: Dijon mustard and lemon cut through the butter, giving the sauce brightness rather than heaviness.
- Simple fish cookery: Skinless cod fillets cook quickly in a frying pan and need only gentle handling to stay moist and flaky.
Get the most out of this recipe
Common mistakes
- Avoid dry cod: Remove the fish as soon as it turns opaque and flakes easily; cod can become dry if left in the pan too long.
- Do not boil the sauce: Once the mustard is whisked into the butter, keep the heat low so the sauce stays glossy and emulsified.
- Give the fillets space: Cook the cod in a single layer with room around each piece so it sears rather than steams.
Ingredient notes
- Choose firm cod: Look for fillets that are firm and fresh-smelling, as delicate or watery pieces are more likely to break in the pan.
- Mustard changes the sauce: Whole-grain mustard works well, but it gives a looser, more textured finish than smooth Dijon.
- Use fresh herbs if possible: Fresh parsley or dill gives the cleanest finish against the butter and lemon; dried herbs can taste flat here.
Timing notes
- Serve straight away: This dish is best plated as soon as the mustard butter is ready, while the cod is just cooked and the sauce is fluid.
- Use the potato time well: Dry and season the cod, cut the lemon and prepare the parsley while the potatoes simmer.
- Best freshly cooked: The fish and sauce have the best texture on the day they are made, rather than after refrigeration.
Equipment you'll need
Ingredients
Instructions
- Put the new potatoes in a large pot, cover with cold water, and bring to the boil. Simmer for 12–15 minutes until a knife slides in easily, then drain and keep warm in the pot with the lid on.
- While the potatoes cook, pat the cod dry and season all over with the black pepper. Cut the lemon in half, then cut one half into wedges for serving and squeeze the other half ready for the sauce.
- Melt half the butter in a large frying pan over medium heat. Add the cod and pan-fry for 3–4 minutes per side, until opaque and just flaking; transfer to warm plates.
- Lower the heat and add the remaining butter to the pan. Whisk in the Dijon mustard and a squeeze of lemon, then warm gently for 30–60 seconds until glossy; do not let it boil.
- Finely chop the parsley and stir most of it into the mustard butter. Spoon the sauce over the cod, serve with the new potatoes and lemon wedges, and finish with the remaining parsley.
Recipe notes
Tips
- For the best sear, make sure the cod is well dried before it goes into the pan and avoid moving it for the first couple of minutes.
- Keep the mustard butter on a low heat once the mustard is added; boiling can cause the sauce to split.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the cod until it is piping hot throughout and flakes easily.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser texture and a milder heat.
- Replace fresh parsley with fresh dill for a more traditional fish-and-herb flavour.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the potatoes and cod gently in a 160°C (320°F) oven until piping hot; warm the mustard butter separately over low heat and spoon over just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Fish Milk Mustard
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