Baked Cod with Creamy Mustard Dill Sauce
4 cod fillets, about 1-1/2 pounds
salt and pepper
3/4 cup sour cream
1/4 cup Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons minced red onion
1 tablespoon dry white wine
1/2 cup seasoned bread crumbs
Preheat oven to 425°. Grease an 8x11-inch baking dish.
Thaw cod if frozen and pat dry. Arrange fish in prepared baking dish in a single layer and sprinkle with salt and pepper. Combine sour cream, mustard, dill, onion and wine in a small bowl and mix well. Spread sauce evenly over fish and sprinkle with bread crumbs. Bake 15-18 minutes, until fish flakes easily when pressed and top is golden. Serves 4.
Leigh’s tip: substitute 2-3 teaspoons dried dill weed for the fresh dill.
Covered with sauce and crumbs and ready to bake
Out of the oven after about 18 minutes
Garnished with pan sauce and fresh dill
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