Recipe: Perfect Cod fillet with wine, honey, mustard and thyme

Cod fillet with wine, honey, mustard and thyme. Fish and thyme are a traditional combination, and paired with golden brown roasted potatoes, they become a simple and superb dish. Variations: You can use other firm white fish fillets, such as scrod, halibut, or haddock, in place of These earthy flavors beg for a vibrant white wine to provide contrast. Reviews for: Photos of Honey-Mustard Salmon Fillet with White Wine Sauce.

Cod fillet with wine, honey, mustard and thyme For this easy cod recipe, simply cook the fish in an ovenproof skillet then top with a savory garlic butter flavored with mustard, shallots, parsley and proscuitto. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper, and Honey-Mustard Salmon. You can have Cod fillet with wine, honey, mustard and thyme using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cod fillet with wine, honey, mustard and thyme

  1. You need 6 of cod fillets.
  2. Prepare 300 g of baby carrots.
  3. Prepare 2 of medium sized zucchinis.
  4. You need 2 of large tomatoes cut into round slices.
  5. You need 1 of large dry onion cut into slices.
  6. It's 1 cup of white wine.
  7. It's 1 cup of olive oil.
  8. Prepare 2 tbsp of mustard.
  9. Prepare 2 tbsp of honey.
  10. Prepare of salt.
  11. It's of freshly ground pepper.
  12. It's of fresh or dried thyme.

Here it is applied to monkfish or Cod. Sometimes the mustard can be too assertive so you can reduced the amount used. The truth is that mustard varies greatly in strength depending on how old they are. This sauce is classic French and is rich with wine, butter and cream.

Cod fillet with wine, honey, mustard and thyme instructions

  1. Wash the cod fillets and drain them thoroughly..
  2. Spread the tomato slices evenly in a baking tray..
  3. Spread the onion slices on top of the tomatoes..
  4. Cut the zucchinis into round slices and spread them evenly in the baking tray together with the baby carrots..
  5. Place the cod fillets on top, and prepare the sauce!.
  6. Place the wine, olive oil, mustard, honey, thyme, salt and pepper in a bowl and mix until they are thoroughly combined, then pour the sauce over the fillets and vegetables..
  7. Bake at 180°C using the uper and lower heating elements for about 30 minutes..
  8. The flavors from the wine, honey and mustard are amazing..

Here it is applied to monkfish or. A Skinless Cod Fillet,Simply fried in olive oil butter and lemon juice. Turn off the heat and add the breadcrumbs and parmesan and mix well. I love cod, and I live on Cape Cod. We eat it about twice a week….broiled; baked; stuffed; pan fried in brown butter with capers; broiled and drizzled with a sesame terriyaki glaze; with mornay sauce; or Newburg sauce; or poached in a butter and white wine broth…. mmmm….

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