COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST
Cooking New American, Fine Cooking Magazine ed. Martha Holmberg
Serves 2
Few dishes are as easy—or delicious—as fresh fish paired with a crispy coating. Use the same baking method described below for the recipes on the facing page.
4 Tablespoons coarse fresh breadcrumbs
1 Tablespoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
2 teaspoons melted butter
Salt and freshly ground black pepper
2 cod fillets, about 6 ounces each and 1 inch thick
1/2 teaspoon Dijon mustard
Heat the oven to 450°F. In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper.
Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks.
Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes.
If the topping seems like it's going to burn before the fish is done, turn the heat down to 375°F.
Serve immediately.
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