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Tasty baked cod with a cheddar crust recipe

tasty cod and cheddar bakeWe are trying to eat through the freezer contents at the moment. I keep on unearthing strange unmarked parcels. I was once told to label everything, that I’d never remember what they were. That wise sage was right. Now I can’t even remember who it was.

Yesterday I found what transpired to be cod and concocted this recipe for tonight’s supper. It’s an off the cuff Cottage Smallholder invention. Absolutely scrummy and so much easier than the fish pie that I was planning. The Min Pins were a bit disappointed. Normally they force down our disasters.

The secret is the cheddar crust. This seals the top of the dish and helps to retain the moisture. Under the crisp top the fish was tender, succulent and full of flavour. And it was quick and easy. Perfect.

Tasty oven baked cod with a cheddar crust recipe (for 2-3 people)

Preheat oven – temp 220c (200c fan)

Ingredients:

  • 0.5 kilo of cod or haddock (unsmoked)
  • 125g of grated cheddar
  • 1 large egg
  • 2-3 tablespoonfuls of milk
  • Freshly ground black pepper
  • Quarter teaspoon of powdered mustard
  • 2 tablespoondfuls of chopped parsley
  • 1 lemon and parsley to garnish

Method:

  1. Lightly grease an oven proof dish.
  2. Line the dish with the fish.
  3. Add the milk and sprinkle with parsley and ground black pepper.
  4. Beat the egg and mix in the grated cheddar pour this over the fish.
  5. bake in the centre of a preheated oven for thirty minutes.
  6. Sprinkle with parsley and serve with lemon wedges and a good bottle of Muscadet.

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58 Comments

  1. Fiona Nevile

    Hi Caroline

    Thanks for leaving a comment. Great that you enjoyed the recipe!

  2. Caroline

    With being so busy these days I am always looking for healthy, quick and easy recipies and this exceeded all others on both counts as well as being really delicious, though I didn’t use the mustard powder.
    Thanks

  3. Fiona Nevile

    Hi Vic

    It’s a great recipe – hope that you enjoyed it!

  4. Hi

    I am cooking cod tonight and this recipe looks great! Thanks

  5. Fiona Nevile

    Hi Jane

    A quarter teaspoon of Dijom mustard, beaten with the eggs would be fine.

    Mustard powder comes in a tin and it is mixed with water to make fresh mustard (a bit of an old fashioned ingredient!). Worth looking out for as mustard made in this way is much better than the ready made stuff.

  6. I have a quick question. I’m looking at making this tonight and I have all the ingredients except mustard powder – I don’t actually know what this is! Will seeded or dijon mustard from a jar work instead, or is there a better substitute? Thanks in advance.

  7. Fiona Nevile

    Hi Emma

    I think that it would be best to thaw the fish first.

  8. can u use the fish from frozen

  9. Fiona Nevile

    Hi Diana

    Thanks for dropping by!

    The combination of cachecaval cheese and cod sounds great.

  10. Diana

    At our local supermarket I came across some nice frozen cod (not a common occurrence in the Middle East) and then googling elicited your lovely recipe. No cheddar being at hand, I used some cachecaval cheese – the result was perfect. Thanks so much!

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