Creamy Baked Fillets of Cod

Wednesday 9 November 2016

I think one of our favourite types of fish to eat is Cod. It's got a really mild flavour and almost a sweet flesh. Sustainability is important though, when it comes to choosing fish nowadays, and the cod fisheries have just about fished themselves out by overfishing, which is really sad . . .

The thing to do is to only buy responsibly fished cod, from sustainable sources and from a good and reputable fish monger that you can trust. You must always ask the question: "Is this fish responsibly fished and from a sustainable source?". If you can't get a clear and honest answer, it's time to take your business elsewhere.

When buying fresh fish there are a few things to keep an eye out for. Fresh fish should NEVER smell fishy. It should smell fresh and of the sea. If it does smell off or fishy, then that's not really fresh fish, and you would be wise to avoid buying it. The eyes should be bright and clear, never sunken and dried. The gills should be a vivid pink or red inside. The flesh should be firm and the skin, shiny and vibrant.

If you're buying fish from a supermarket, look out for the blue Marine Conservation Society (MSC) logo that guarantees that the fish comes from a sustainable source.

Frozen fish can be just as good as fresh fish and, in many cases even fresher, as it will have been fileted and frozen shortly after having been caught. More often than not is even better than "fresh" fish which often is at least a few days old before it gets to your market.

This is a delicious way to prepare Cod, or any other mild flavoured white fish. I usually buy the loin pieces which are thicker. If you have thinner pieces you should adjust the cooking time accordingly as it will cook in less time.

The Dijon mustard, cream and gruyere cheese make a delicious sauce that goes so very well with the sweetness of the cod . . . and then of course you get the added buttery crunch of the bread crumb topping.

Usually we have this with potatoes of some sort . . . baked, boiled, mashed . . . and a steamed green vegetable . . . peas, broccoli, spring greens, sting beans, spinach . . . it's all good.

If you're thinking fish for supper tonight, I hope you will try this, coz I just know you will love it as much as we do. It's a real winner!

*Creamy Baked Cod*
Serves 6
Printable Recipe

This is a delicious and quick way to prepare cod fish. Actually you can cook any mild white fish in this manner. It is so easy and tasty. We love it!

6 fresh cod fish fillets
1 lemon
salt and white pepper to taste
200g emmenthaler cheese, grated (1 3/4 cup, Swiss)
300ml of cream (1 1/2 cups)
1 TBS dijon mustard
1/2 cup soft fresh  bread crumbs (1 slice of bread, crumbed)
1 TBS butter, melted
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a baking dish large enough to hold all of the fish fillets in one layer. Place the fish into the baking dish, presentation side up. Season well with salt and pepper. Squeeze the juice of the lemon over top. Sprinkle the grated cheese over all. Whisk the cream and mustard together, Pour evenly over top of the fish. Toss the bread crumbs with the melted butter. Sprinkle evenly over the fish. Bake for 25 to 30 minutes, until lightly browned on top and the fish flakes easily with the tines of a fork. Serve hot. This goes very well with mashed potatoes or rice.

We had it with baked potatoes and a green vegetable.  Delicious.  Bon Appetit!


  1. Replies
    1. I love it Monique, especially if it is really, really fresh. This is an excellent way to prepare it. xo

  2. Just made this as we’re trying to eat more fish, it was devine, quite rich, so a treat for Sunday.

    1. I am so pleased this was enjoyed Susan. Thank you so much for taking the time to share your experience! xo

  3. I just made this.....and all I can say is wow! My husband (a big fish guy) said this was the best fish he had ever eaten. Full disclosure: the site I found it on only had emmenthaler cheese listed. I'm in the US, so I had no idea what that was. I used grated sharp cheddar cheese, instead. This recipe is savory and saucy and just amazing. Thank you! I'll definitely make it again.....this week. :)

    1. Hi there! Curious as to the site you saw this on? Anyways, Emmenthaler cheese is a Swiss cheese. But Cheddar also sounds amazing and I am really happy that it was enjoyed! Thanks so much for taking the time to lt me know! xo


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!