Baked cod with dill and mustard butter and roast potatoes
From the foundersAlexander Eriksson·Founder & CEO
Juicy cod fillet baked under a buttery crust of Dijon mustard, dill and lemon, served with oven-roasted potatoes and a creamy crème fraîche sauce.
Ingredients
4 servings
- 856 gcod fillet, frozen and thawed
- 963 gpotatoes
- 3.21 mskrapeseed oil
- 85.6 gbutter
- 2.14 mskDijon mustard
- 1.07 dlfresh dill
- 1.07 stlemon
- 1.07 stleek
- 2.14 dlcrème fraîche
- 0.54 dlbreadcrumbs
- 1.07 tsksalt and pepper
- 321 gfrozen peas
How to make it
- 1
Preheat the oven to 225 degrees. Cut the potatoes into wedges, toss with oil and salt and roast on a tray for 15 minutes.
- 2
Mix the softened butter, mustard, half the dill, grated lemon zest and breadcrumbs into a flavoured butter.
- 3
Slice the leek and place it in an ovenproof dish. Lay the cod on top, season with salt and pepper and spread the flavoured butter over the fish.
- 4
Bake the fish in the oven for 12–15 minutes until it flakes easily, while the potatoes finish cooking.
- 5
Mix the crème fraîche with the rest of the dill, lemon juice, salt and pepper.
- 6
Boil the peas for 2–3 minutes in lightly salted water on the hob and drain.
- 7
Serve the fish with the potatoes, peas and dill sauce.
AI-generated content. Always verify ingredients and allergen information yourself.
Ratings and comments
Be the first to rate
How we handle reviews
Anyone who is signed in can rate and comment, without having to cook the recipe first. We don't filter reviews by tone, but we remove what breaks the rules, for example health advice to others.
Loading ratings…
No comments yet.
Cook this — and the rest of the week
The recipes are free to read. The Smaklig app plans your whole week around your taste and goals and puts the groceries straight into your ICA cart.
Free during beta · App Store and Google Play
