Dutch Baked Cod with Mustard and Herbs

About This Recipe

This baked cod reflects the Netherlands' long fishing history in the North Sea, where cod has been a dietary staple for centuries, prepared simply to let the fish's mild, flaky texture lead. A coating of grainy mustard mixed with fresh herbs and butter is spread over the fillets before a scatter of breadcrumbs goes on top, baking into a golden, slightly crisp crust that contrasts against the tender fish beneath. The technique depends on not overcooking the fish, since cod is lean and dries out quickly in a hot oven — a properly timed bake keeps the interior moist and flaky while the topping crisps to a deep golden brown. Fresh herbs, typically parsley and dill, are worked into the mustard base rather than sprinkled on as a garnish, ensuring their flavor cooks into the crust itself. Served with boiled potatoes and a simple green vegetable, it's an unfussy, weeknight-friendly dish that shows how straightforward Dutch fish cookery tends to be, relying on quality ingredients and careful timing rather than elaborate technique.

Ingredients

Serves 4

• 4cod fillets(about 150g each)
• 3 tbspgrainy mustard
• 2 tbspbutter(melted)
• 2 tbspfresh parsley(chopped)
• 2 tbspfresh dill(chopped)
• 0.5 cupbreadcrumbs
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 1lemon(for serving)

Instructions

1. 1

   Make the mustard mixture

   Whisk mustard, melted butter, parsley, dill, salt and pepper together.

2. 2

   Coat the fish

   Lay cod fillets in a baking dish. Spread the mustard-herb mixture generously over each fillet.

3. 3

   Add breadcrumbs

   Scatter breadcrumbs evenly over the top of each fillet, pressing gently so they adhere.

4. 4

   Bake

   Bake at 200°C (400°F) for 15-18 minutes until the fish flakes easily and the crust is golden.

   Check a couple of minutes early — cod is lean and dries out quickly once past the point of doneness.

5. 5

   Serve

   Serve immediately with lemon wedges and boiled potatoes.

Variations

• •

  Use haddock or another firm white fish if cod isn't available.

• •

  Add grated parmesan to the breadcrumb topping for extra richness.

• •

  Add sliced tomatoes underneath the fish for a one-pan version with a light sauce.

Storage

Best eaten fresh. Refrigerate leftovers up to 2 days and reheat gently in a low oven, though the crust won't stay as crisp as freshly baked.

Frequently Asked Questions