This super easy, baked cod is flaky and buttery! It's served right out of the pan in a creamy mustard and dill sauce. This quick, 30-minute fish dinner is a definite must-try German recipe!
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A Favorite One-Pan Fish Recipe
Oma Sieghilde would make fish for my Opa Elmar every Friday for lunch. I despised fish back then, so those were my sister and I's play-outside-all-day days. Luckily I love it now, and this fish recipe is one of my very favorite ways to eat fish! And the kids love it, too (I am sure I could convince Oma Sieghilde to try it if she was still around). This flaky, baked cod in a creamy mustard and dill sauce (in German 'Kabeljau in Senfsoße') is helping me feel right at home. This meal is as refreshing as it is warming and comforting, but next is what's best. It’s super quick and a one-pan-wonder going from cooktop to oven to table in my oven-safe skillet! Since you finish the fish in the oven, it gives you time to tidy the kitchen before dinner is on the table. This for me is always a huge win-win. If you’re hungry for more German fish recipes, please try my Nordsee-style Fischbrötchen (fish sandwiches from the North Sea) and beer-battered Backfisch.
- Cod. You could get one long fillet and bend it in the pan or two smaller fillets. I buy mine at Whole Foods.
- lemon juice. Use fresh juice from real lemons. It makes a difference.
- Butter. The real stuff is best. I love the New Zealand Grass-Fed Butter from Costco and use it for baking as well.
- Flour. Just a Tablespoon to thicken the sauce. Use cornstarch to make this recipe gluten-free.
- Milk. I have not experimented with substitutes here, but please let me know if one works for you!
- Sour cream. The real stuff. It's Daisy for me.
- White wine. I love using a dry Riesling in the sauce and you won't need much. I love Affentaler Riesling and you will love it in a glass to go with this meal! If you're avoiding wine, use veggie broth and a dash of white wine vinegar instead.
- Mustard. Use mild mustard here, like the organic German mustard that Whole Foods sells. Whole grain mustard could be another great option.
- Nutmeg. Freshly grated makes a huge difference! You'll find nutmeg in all sorts of German recipes and I love it in my scrambled eggs. This nutmeg mill is so pretty to have sitting on my countertop!
- Paprika Powder. Use the sweet kind, not smoked or spicy.
- Fresh dill. If you can't find fresh, you could use dried dill weed instead (and about half as much).
- Worcestershire Sauce. This sauce gives the fish some deep spice notes without being overpowering. I love it in this recipe!
- Cast-Iron Pan. You'll need an oven-safe pan for this cod recipe. I adore this extra-large cast iron pan, which goes perfectly from stovetop to oven to table. This also means less clean-up and so many ways to use it (for Kaiserschmarrn for example).
- Instant-Read Thermometer. I LOVE this high-quality thermometer that reads the temperature instantly! You want to make sure your food is safe to eat, so always check in a few different spots before serving.
- Citrus Press. It makes life so much easier, especially when squeezing more fresh lemon over that fish tableside!
- Nutmeg Mill. This one's a definite nice-to-have! It's a gorgeous mill that sits next to my salt and pepper mills on my counter (and I love staring at it AND using it).
- And a pretty wine glass for that Riesling!
What to Serve With Baked Cod
For my baked cod sides, I kept things simple. I boiled some fingerling potatoes while making the sauce, then tossed them in oil, fresh garlic, and salt to roast with the cod. Mashed potatoes would be great, too. I also made a super quick German cucumber salad dressed with a bit of sour cream, some Greek yogurt, more dill, and just a dash of salt, pepper, sugar, and white wine vinegar. Any other kind of side salad or vegetable would be great as well. I 100 percent recommend this great combo!
Baked Cod Drink Pairing: Affentaler Riesling
I grew up in the Mosel valley, so to say that Riesling runs in my blood is probably true. I love Riesling, especially those that are not too sweet. Affentaler from the Baden region makes a great, balanced Riesling that is dryer than what the American palate is typically used to, and it pairs perfectly for this baked cod (and I use it for the sauce). It's so worth giving a try! I think it’s much more versatile and extremely drinkable, especially on your back porch on a hot summer night (you didn't hear it from me, but ice cubes are totally fine in wine). Find out here where Affentaler Riesling is available where you live.
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I received compensation from Marussia Beverages in exchange for writing this post. Although this post is sponsored, all opinions, thoughts, and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.
Kabeljau in Senfsoße: Baked Cod in Mustard Sauce
- 800 g cod
- 1 lemon juice only
- 2 tablespoon butter
- 1 tablespoon flour use cornstarch to make it gluten free
- 125 ml milk
- 60 ml sour cream
- 60 ml white wine such as a dry or semi-dry Riesling or Sauvignon Blanc
- 2 tablespoon mustard mild, not spicy
- 1 pinch nutmeg
- 1 tsp paprika powder
- 2 tablespoon chopped, fresh dill
- 1 tablespoon worcestershire sauce
- salt and freshly ground black pepper to taste
- Preheat oven on conventional setting to 425 F or 220 C.
- Rinse and pat dry the fish, then sprinkle on the lemon juice and worcestershire sauce. Add salt, pepper and paprika to both sides of the fish. Set aside for adding into the simmer sauce later.800 g cod, 1 lemon, 1 tablespoon worcestershire sauce, 1 teaspoon paprika powder
- Using an oven-safe skillet, melt 1 tablespoon of butter melt over medium high heat. Then add in the flour and allow to brown for a minute.2 tablespoon butter, 1 tablespoon flour
- Gradually add in the wine while stirring, then add the milk and sour cream and let simmer on medium-low heat for a couple of minutes.125 ml milk, 60 ml sour cream, 60 ml white wine
- Add the chopped dill. Season with the mustard and nutmeg, then add salt and pepper to taste.2 tablespoon mustard, 1 pinch nutmeg, 2 tablespoon chopped, fresh dill, salt and freshly ground black pepper to taste
- Add the seasoned, raw fish to the skillet and ladle the sauce over it. Finally add a few small pieces of butter on top.
- Bake for 15 minutes on the middle rack (or until the internal temperature is 145℉ or 63℃).
- Serve immediately with either boiled or mashed potatoes and a small salad (I made a simple dill and sour cream cucumber salad).