Baked Cod in a Rosemary, Lemon and Mustard Sauce

Serves 2

Ingredients:

• one cod fillet, about 450 g, 3-4 cm thick, preferably with the skin on
• 2 teaspoons of Dijon mustard
• 1 teaspoon of whole grain mustard
• 4 tablespoons of double cream
• 1-2 tablespoons of olive oil
• juice from a 1/4 of a lemon plus more for serving
• about 6 sprigs of fresh rosemary, leaves picked and chopped
• a tablespoon of chopped spring onions (optional)
• 1/4 of a teaspoon of sugar
• salt
• pepper

Prepare the cod fillet.

Start with gently poaching the filet of cod in simmering water first for about 1 minute. This method helps to get rid off excess water which otherwise would be released into the sauce, making it slightly watery.

Use a slotted spoon to remove the flesh out and leave on a plate to dry.

(It’s not a necessary step especially when pressured for time).

Preheat the oven to 200 C fan.

Whisk all the liquid ingredients in a small bowl until smooth.

Season with the sugar, salt and pepper to taste.

Add the chopped herbs and give everything a good stir.

Line a small baking dish with a baking parchment and spread some of the sauce on the bottom of the dish.

Lay the cod fillet (you could cut it in half if you wish) on the sauce.

Pour the rest of the sauce on top of the fish and spread it evenly around, not forgetting about the sides of the fillet.

Bake in the preheated oven for 20 minutes.

The sauce should turn golden in colour and the baked cod should remain moist and flaky while eating.

Serve immediately with a small drizzle of lemon juice.

It goes very well with roast potatoes and a fresh crunchy salad.