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Herb and Butter Cod

April 5, 2010

Flaky cod fillets baked with a medley of fresh herbs and mustard are a perfect entree for an early spring meal.

Wine pairing suggestion: Pair with either a light, tropical Sauvignon Blanc or a medium-bodied Pinot Noir.


  • 6 (6-ounce) cod fillets
  • 1-1/2 sticks melted, unsalted butter (3/4 cup)
  • salt and pepper
  • 1/2 cup mixed fresh herbs (parsley, thyme, dill, mint, chervil or basil)
  • 1/2 cup grainy French mustard

1. Preheat oven to 400 degrees.
2. Place the cod fillets in a 9×13-inch baking dish.
3. Pour the butter over the fish and season with salt and pepper.
4. Sprinkle all but 2 tablespoons of the herbs on top of the fish.
5. Bake, uncovered, for 20 minutes or until just flaky tender.
6. Remove from oven and place the fish on a serving platter.
7. Put mustard in a medium bowl and slowly whisk in the herbed butter from the pan.
8. Add the remaining 2 tablespoons fresh herbs and pour over fish.
9. Serve at once!!

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