Honey Mustard Glazed Cod

1 cod fillet (about 6 oz) 1 tbsp honey 1 tbsp Dijon mustard 1/2 tbsp olive oil 1/2 lemon, juiced Salt and pepper to taste Fresh parsley, chopped (for garnish)

Ingredient substitutions

• Cod fillet: Haddock fillet of similar thickness
• Dijon mustard: Smooth whole-grain mustard
• Fresh parsley: Fresh chives, chopped

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, unoaked Sauvignon Blanc
Its bright acidity complements the lemon and mustard while balancing the honey's sweetness.

Non-alcoholic: Sparkling water with a squeeze of lemon

This delightful recipe features cod fillets glazed with a sweet and tangy honey mustard sauce. It's a simple yet elegant dish that pairs perfectly with a side of steamed vegetables or rice.

Steps

1. Preheat your oven to 375°F (190°C). 2. In a small bowl, mix together honey, Dijon mustard, olive oil, and lemon juice. 3. Season the cod fillet with salt and pepper and place it in a baking dish. 4. Pour the honey mustard mixture over the cod, ensuring it is evenly coated. 5. Bake in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork. 6. Garnish with fresh parsley before serving.

Tips for Honey Mustard Glazed Cod

• Look for opaque flesh that separates into moist flakes; the surface should be glossy with glaze, not dry or chalky.
• Use a snug baking dish so the honey-mustard glaze stays around the fillet instead of spreading thinly.
• Chop the parsley just before serving for a fresher color and aroma.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the fish may become firmer when reheated.

Frequently asked questions

How can I tell when the cod is done?

It should look opaque throughout and separate into moist flakes with gentle pressure from a fork.

Can I prepare the glaze ahead?

Yes. Mix it shortly ahead and refrigerate it in a covered container; stir again before using.

What sides go well with this cod?

Steamed vegetables or rice complement the sweet-tangy glaze without competing with it.