Cod in mustard-vinegar sauce
2 servings
30 minutes
Cod in mustard-vinegar sauce is a refined dish of European cuisine that harmoniously combines the tenderness of fish with the spiciness of the sauce. Cod, known for its delicate white flesh, gains an expressive flavor from French mustard and rice vinegar. The light acidity of the vinegar and the sharpness of the mustard highlight the natural sweetness of the fish, while cornmeal gives it a golden crust. Fried to a light crunch and finished in the oven, it remains juicy and aromatic. The perfect side is garlic cauliflower puree that complements the taste of cod without weighing it down. This dish not only delights gastronomic taste but also recalls the traditions of European cuisine where sophistication and balance of flavors are emphasized.
1
Before cooking, we preheat the oven to 185 degrees.
2
Dry the medium-sized cod fillet (half of a medium fish) with a paper towel. Cut into portion pieces.
- Cod: 1 piece
3
In a bowl, combine mustard, olive oil, rice vinegar, salt, and pepper.
- French mustard: 1 tablespoon
- Olive oil: 3 tablespoons
- Rice vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Pour corn flour onto a plate and add dried thyme.
- Corn flour: 100 g
- Thyme: to taste
5
Coat the fish with mustard-rice sauce, then roll it in flour.
- French mustard: 1 tablespoon
- Rice vinegar: 1 tablespoon
6
Heat the pan and add oil (vegetable oil is fine). Fry the fish pieces for 1 minute on each side.
- Olive oil: 3 tablespoons
- Cod: 1 piece
7
Place the fried fish pieces in a baking dish and send them to the oven for 6-8 minutes.
- Cod: 1 piece
8
The fish turns out juicy and beautiful. As a side dish, I like cauliflower puree with garlic.