Wednesday, 7 May 2014

Baked Cod with a Cheese and Mustard Crust

This recipe is so simple, and perfect for a quick dinner after school. It takes about 5 minutes to prepare and 12 minutes to cook. I made up the breadcrumb and cheese mixture at night and kept it covered in the fridge, only adding the oil when I was ready to cook. When just cooked through, the fish is moist and juicy, and its mild taste is nicely offset by the strength of the cheddar and mustard. The children had it with mash and peas (well, the middle ate two peas, which is two more than he ate last time they were served), but it would also go nicely with some simply cooked pasta, tossed in butter or olive oil, salt and pepper, and any manner of green vegetable... courgettes, asparagus and fine beans spring to mind.



  • 2 thick fillets cod or similar firm white fish
  • A large handful grated cheddar cheese - aim for similar volumes of cheese and breadcrumbs
  • 1 slice of stale bread (I prefer seeded but any bread is fine, and the crusts are fine too)
  • 1/2 tsp English mustard powder (has to be Colman's for me)
  • 4-5 enormous shakes of olive oil - or 20-25g of butter, cut into small cubes
  • 1 tbsp pine nuts
  • 1 tsp dried mixed herbs
  • Salt and pepper to season
Serves 2-3



  • Pre-heat oven to 195 degrees. Oil a baking tray and pre-heat in the oven
  • Whizz the bread to breadcrumbs in a processor, or chop roughly
  • Mix the breadcrumbs, grated cheese, mustard and dried mixed herbs with the pine nuts together in a bowl, and season well with salt and pepper. Add the olive oil (or butter) and mix well
  • Press the breadcrumb mixture down onto the fish fillets and place on the baking tray

  • Bake for 12-15 minutes, until the cod is cooked through and the crust is browned
  • Serve immediately
Baked Cod with a Cheese and Mustard Crust

Served with mash and peas


  1. Is there an alternative to using mustard powder? Thanks! Sonie.

    1. Hi! I think you could perhaps mix 1 tsp mustard paste in with the oil, then add this to the cheese and breadcrumbs. You could use Dijon or wholegrain mustard for variety.