German · beginner
Lower Saxon Baked Cod With Mustard Rye Crust And Dill Cucumber Salad
Crisp rye crumb and spicy brown mustard crusted cod served alongside a refreshing German style dill cucumber salad.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 02
Pat cod fillets dry with paper towels, season lightly with salt and black pepper, and lay them on the prepared baking sheet.
- 03
Brush the top of each cod fillet evenly with German brown mustard.
- 04
In a small bowl, mix dark rye breadcrumbs with melted butter and press the mixture firmly onto the mustard-coated cod.
- 05
Bake cod for 12 to 14 minutes until the crust is golden brown and the fish flakes easily with a fork.
- 06
Toss sliced cucumbers with sour cream, apple vinegar, fresh dill, sugar, and a pinch of salt in a bowl until combined, then serve cold beside the hot baked cod.
A LITTLE KITCHEN KNOW-HOW
Mustard Crusting
Using whole grain mustard as a flavor binder to adhere dry breadcrumbs onto lean fish fillets prior to high-heat baking.
Notes from the kitchen
- Salt the sliced cucumbers 10 minutes prior and drain excess liquid for an extra crunchy salad texture.
- Use fresh dark rye bread pulsed into coarse crumbs for the best crunchy texture.
- Original home-cooking adaptation inspired by German; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.