TEXAS STYLE COD FILLETS WITH MUSTARD TARRAGON CRUMB CRUST
From chefmeow 17 years ago
- 20 minutes to make
- Serves 2
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Davies Estate in Sunnyvale, Texas in 1991.
Ingredients
- 4 tablespoons coarse fresh breadcrumbs shopping list
- 1 tablespoon chopped fresh tarragon shopping list
- 1/2 teaspoon grated lemon zest shopping list
- 2 teaspoons melted butter shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 2 cod fillets shopping list
- 1/2 teaspoon Dijon mustard shopping list
How to make it
- Heat the oven to 450.
- In a small bowl gently mix breadcrumbs, tarragon, lemon zest, melted butter, salt and pepper.
- Spread each fillet with 1/4 teaspoon mustard.
- 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.
- Bake 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.
- Serve immediately.
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