Fresh Codfish with Mustard Sauce

Codfish in Mustard Sauce

Fresh Codfish is easier and faster to cook than dried or salted cod. This recipe is very simple and ready in minutes.

When I am in a hurry or tired from long hours of working, quick meals are best for me. There are no complaints from my family for waiting for a long time to eat, and my stomach does not growl at me. LOL…

Fresh Codfish is more available in supermarkets now than before. And the price per pound has not been extremely high yet, except during holidays and Lent season.

I can never understand why food prices would increase during the holiday or certain time during the year. It is not like everyone decided to cook during those days. Life is not definitely balanced.

Codfish is an excellent low-calorie source of protein and contains crucial nutrients. Just what the body needs during this Lent season, an abundance of healthy dishes. In many cultures and especially the Haitian Culture, a healthy grain recipe always accompanies a fish dish; root and regular green vegetables, as well as boiled eggs, are part of the menu. A full and decadent 4 to 6 meal course for the whole family!

Codfish in Mustard Sauce
Codfish in Mustard Sauce

Cod Fish is so versatile that most cooking methods are adaptable. For this recipe, and because the flesh is tender and does not take a long time to cook, baking or roasting is the best. You only have to clean the fish, add the spices and let it everything cook in the oven for an adequate amount of time and dinner is ready in less than 1 hour.

The only downside to cooking Cod Fish is the oven or on the stove is the amount of liquid that is released from the fillets. The best way to avoid that is to cook the fish in the oven on high temperature, covered for a few minutes and uncovered after. You will still have some liquid in the baking dish but not as much.

The marinade for the fish is very essential. It is made with yellow mustard, olive oil, shallots, scallions, garlic, salt, pepper, parsley, lemon juice, seafood seasoning and hot pepper or you can add my Pineapple Gourmet Hot Sauce. Such a delight!

Pineapple hot sauce
Pineapple hot sauce revised 

In the Haitian culture, it is customary to serve codfish with boiled eggs and root vegetables. For this recipe, you can serve it with boiled root vegetables or rice or any other grains. Happy cooking!

Enjoy my recipe for Cod Fish with Mustard Sauce.

Codfish with Mustard Sauce

Codfish with Mustard Sauce, cooked with the right spices. A tangy and tasty seafood dish to enjoy with your favorite vegetables.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 3 pounds fresh codfish about 3 fillets
  • 2 limes cut in wedges
  • 1 teaspoon fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons yellow mustard
  • 6 garlic cloves minced or finely chopped
  • ¼ teaspoon black pepper
  • 1 cup shallots sliced
  • 3 scallions shopped
  • 1 tablespoon parsley chopped
  • 2 thyme sprigs
  • 1 teaspoon seafood seasoning and more to taste
  • ½ of a small hot pepper seeds removed or 1/4 teaspoon of Gemma's Pineapple Hot Sauce
  • 2 tablespoons olive oil


  • Remove the small bones in the fish fillets, clean by rubbing lime wedges onto fillets. Rinse with cold water, and place in a shallow baking dish.
  • In a small bowl, mix lime or lemon juice, apple cider vinegar, and mustard.
  • In a skillet, heat oil and add shallots, scallions, parsley, thyme, seafood seasoning, hot pepper or hot sauce and sauté on low to medium heat while turning for 2 – 3 minutes. Add mustard mixture and cook for 1 minute. Remove from heat and pour over cod fish.
  • In a 425 degrees Fahrenheit preheated oven, cook cod fish covered with aluminum for 10 minutes. Remove aluminum and continue to cook for 10 to 15 more minutes. Remove from oven and make sure the fish fillets are thoroughly cooked.
  • Optional: if the fillets have release too much liquid, carefully pour the liquid into a small saucepan and make your own sauce. Additional salt and pepper to taste.
  • Drizzle olive oil on fillets and serve with additional lime wedges and boiled eggs.
  • This is a dish that can be served during Lent season and on Good Friday with boiled plantains, and boiled yams.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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