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Easy mustard-crusted fish fillets

by Jeanne Horak on September 6, 2012 16 Comments in Fish

Mustard Crusted fish 1 © J Horak-Druiff 2012

 

 

On the airport bus in Malmö a couple of weeks ago, I was seated in front of a group of twentysomethings whose clipped vowels betrayed their expensive education.  I kind of filtered out the first part of their conversation which was all about where they’d been on their weekend in Malmö, but paid a little more attention when they started talking about their future travel plans.

“Well, I was thinking of going to China, but I’m not really sure about the food situation.  I mean, I’m  not sure what sort of vegetarian options there are?”

“Yah, I think it’s OK generally, but not if you have real dietary restrictions. I mean, my cousin Clarissa went there and after a while the host family didn’t know what to feed her, so she just got plain boiled rice every night for, like, weeks.”

“Oh yah. I thought maybe Goa was a better option – at least you know that there will always be seafood.”

“True – I don’t mind fish.  As long as it’s not tuna or salmon.  Or whole fish with eyes. And as long as it’s cooked so that it’s not so… so… I don’t know…”

“Fishy?”

“Yah!  That’s exactly it! Not so fishy!”

Oh dear.

And it’s not the first time I have heard somebody expressing this sentiment – in fact, when you do a little reading it becomes apparent that fish does indeed have a bit of a PR problem, especially when it comes to persuading people to cook it.  A Google search to complete the phrase “I never cook fish because2 revealed such gems as: “I’ve never been a big fan”; “I don’t know how to”; “whenever I try, it’s gross”; or “it’s so expensive”.  People seem to think it is something really difficult to slect or buy, and difficult to cook too, turning into either leather or mush if cooked an instant too long.

But seriously – say after me: Fish. Is. Not. Difficult! Here are 5 tips for choosing and cooking fish that I have found helpful:

1.  Buy the freshest fish you can find – don’t get your mind set on salmon tonight and buy any old piece of salmon in the shop – rather change the menu to buy what is freshest. In a whole fish, shiny eyes are important as dull eyes are an indicator of age. Fresh tuna should be deep red, never brown. Fresh salmon should smell like freshly cut cucumber, not “fishy” – and the fat should be white rather than yellow.

2. Buying whole cleaned fish is usually cheaper than fillets – and cooking it is super simple. Sprinkle the cavity with salt and pepper, stuff with crushed garlic and lemon, wrap in oiled aluminium foil and bake in the oven for 30-40 minutes (see my simple whole baked tilapia recipe).

3. Rather slightly under- than overcook fish. The thinner the piece of fish, the shorter the cooking time needed. As soon as the visible flesh of the fish has all changed colour from cooking, most fish (other than very thick tuna or salmon steaks) is done enough.

4.  If pan-frying fish fillets, slash and salt the skin side of the fish.  Get your frying pan with a little olive oil nice and hot and add the fish skin side down. Press down with an egg lifter to keep the fillet flat.  Check for doneness by noting the colour on the side – when the cooked colour comes halfway through the fillet, flip over and cook for another 60 seconds on the other side – and you should have perfect pan-fried fillets (like my pan-fried fish fillets with capers)!

5. If you are a nervous fish-cooking newbie, my favourite foolproof way to cook fish fillets is to salt them and place each fillet in a foil parcel than has been brushed with a little oil.  Sprinkle with lemon juice, salt, pepper and garlic and the smear some of your favourite flavouring on top – like pesto, tapenade or tomato paste.  Seal the parcel tightly and bake for about 20 minutes at 180C. The parcel keeps the flavour and moisture in so there is no way to dry out the fish (try my mahi mahi parcels with ginger and chilli).

Or once you have mastered the art of the foil parcel, you can move on to my easy mustard-crusted baked fish fillets.  Use any firm white fish (cod, haddock, hake, kingklip or mahi mahi from sustainable sources are all good) and don’t be shy with the seasoning as the fish itself can be quite bland in flavour.  The end result is a moist, flaky fish fillet topped with a flavourful crust – the perfect accompaniment to a bottle of white wine. The white wine in my case was the 2011 Porter Mills Station Chenin Blanc from something called the Oddbins Bloggers’ Case.  Wine merchant Oddbins has teamed up with six of the UK’s finest wine bloggers (including my friends Andrew, Tara, David and Paola) and gave them free rein to run rampant around the Oddbins cellars selecting their favourite wines for an exclusive twelve bottle case. Twelve great wines independently chosen by six of the most talented wine writers in the business straight from Oddbins’ shelves: what better endorsement could you ask for? Priced at a budget-friendly £98 for 12 bottles, there is something in there to suit everybody – including the Porter Mills Station Chenin selected by Andrew.  He described it as a gentle, herby, ‘cress and rocket’ flavoured palate, perfect for drinking on its own or with food.  He also asked me to invent a recipe to match the wine – and here’s what I came up with.

 

Mustard Crusted Fish 2 © J Horak-Druiff 2012

 

Other bloggers cooking with  mustard include:

  • Margot’s chicken in a Dijon mustard and mushroom sauce
  • Michelle’s honey and mustard salad dressing
  • Barbara baked chicken with leeks, bacon and mustard

 

 

 

EASY MUSTARD-CRUSTED BAKED FISH FILLETS (serves 2)

Ingredients:

2 firm white fish fillets (I used haddock)
2 slices of bread, crumbled into breadcrumbs
1 clove garlic, crushed
2 Tbsp wholegrain mustard
2 Tbsp olive oil
2 Tbsp grated Parmesan cheese
salt and pepper to taste

Method:

Pre-heat the oven to 180C.  Lightly oil a shallow ovenproof dish.

Mix together the breadcrumbs, garlic, mustard, oil, cheese and seasoning together in a bowl to form a paste.  Lay the fish fillets in the shallow dish, divide the past in half and spread half the paste on each fillet, taking care to cover as much of the flesh as possible. Place in the pre-heated oven for 20 minutes or until the fillets are cooked through and flaky.  I served mine with roasted butternut squash and brown rice.

And what about the wine match?  I found the wine on its own to be a fairly simple wine, with the subtle herby flavours that Andrew mentioned and a medium finish – pleasant but not too exciting.  It did work well with the fish though – I think the saltiness in the mustard crust brough out a little more tropical fruit flavours on the palate, without overwhelming the wine. A happy marriage between food and wine – and between food bloggers and wine bloggers!


Braai the Beloved Country logo © J Horak-Druiff 2012

And while we’re chatting, don’t forget to submit your entry to my annual barbecue event, Braai, the Beloved Country! Participants also stand to win one of two copies of Braai Masters of the Cape Winelands – so get the fire going right now!  Details of how to enter can be found here. 

 

More deliciousness for you!

  • Mustard-crusted pork chops with caramelised apple ringsMustard-crusted pork chops with caramelised apple rings
  • Easy chicken, broccoli and mustard bakeEasy chicken, broccoli and mustard bake
  • Melanzane alla ParmigianaMelanzane alla Parmigiana
  • Garlicky stuffed mushrooms and hello 2006!Garlicky stuffed mushrooms and hello 2006!

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  1. Meeta says

    November 27, 2012 at 4:26 pm

    I love fish and shellfish – the fact that Tom is in Stockholm is amazing as he brings home the most freshest salmon. We’ve been enjoying quite a bit of it this summer. Fish that are “not fishy” are pangasius and tilapia so these are the perfect fish to serve those who are finicky. Love your mustard crust here and some awesome tips!

    Reply
  2. Su-Lin says

    November 27, 2012 at 4:26 pm

    This looks lovely and fantastically simple for a weekday dinner!

    Reply
  3. Kit says

    November 27, 2012 at 4:27 pm

    I have to admit to being one of those reluctant fish cooks. Partly due to childhood trauma involving school dinner boiled cod that I am still dealing with!! But foil parcels I can cope with, fish fillets even better! Love the combination of mustard with the fish – would definitely banish the memories of choking down dry flakes of cod in the school dining room.

    Reply
  4. Kalyn says

    November 27, 2012 at 4:30 pm

    Sounds like a great way to cook fish!

    Reply
  5. Brian @ A Thought For Food says

    November 27, 2012 at 4:30 pm

    I used to bake fish with mustard all the time, but haven’t done it in a while. This fabulous looking dish has reminded me just how good it is!

    Reply
  6. Krista says

    November 27, 2012 at 4:31 pm

    I used to be so intimidated by fish, and then one year a fisherman friend sold us whole salmon fresh from Alaska for $2 EACH! We got FIFTY of them and learned so much about cooking it well. 🙂 Now that I’m in Australia I’m having to relearn all things fish since they have completely different varieties than I’m used to. It’s quite fun. 🙂 I love this recipe of yours and can’t wait to try it with an Aussie white fish of some sort. 🙂

    Reply
  7. Mike says

    November 27, 2012 at 4:32 pm

    A few comments on fish “Ah’ha!” moments might be interesting. I grew up Irish Catholic in New York City and “fish on Friday” was not exactly a welcome experience despite my mother’s excellent cooking. When I graduated university, I went to work in the out-island Bahamas – Eleuthera to be exact – and was renting a room in a house in a very small town. I’ll never forget when my landlady invited me to dinner one night after purchasing some fish – I’ve no idea what kind but it was a meaty variety like tuna or swordfish – caught that day. It was served simply broiled with what the locals called “sour” – something akin to key limes but a bit more lemony. I was beyond stunned. The mental reaction was something like “This is fish!!!!?????” I’ve never looked back.

    Reply
  8. Robin O. says

    November 27, 2012 at 4:33 pm

    I love, love fish! Great mustard crusting and so earthily delicious. Sigh, I think some people will only eat tuna from cans. Their loss.

    Reply
  9. Zeeona @ Basil and Strawberry says

    November 27, 2012 at 4:33 pm

    I love fish and always looking for new ways to prepare. Mustard seems like a very good idea!

    Reply
  10. Nadia says

    November 27, 2012 at 4:34 pm

    Thank you for sharing all the tips, it was very informative!
    Will try this recipe!

    Reply
  11. Tami Magnin says

    November 27, 2012 at 4:35 pm

    Great simple recipe. I’ve been planning on making Beer Battered Fish (with homemade chips) for ages but I just can’t seem to get to the fish monger on the day that I want to make it. Fresh fish is definately essential xx

    Reply
  12. Denise says

    November 27, 2012 at 4:35 pm

    “fish does indeed have a bit of a PR problem” Ha ha, this sentence is just too funny! (and so true).

    I absolutely love fish and don’t understand why some people don’t. One of my regular dishes is caramelized mustard salmon and I think the combination of mustard and fish works everytime. This recipe is definitely something I need to try soon!

    Reply
  13. Rosa says

    November 27, 2012 at 4:36 pm

    I wish I lived close to the sea. Our fish is always fresh, but of course, it is undeniably a lot freshy when bought in seaside places/countries…

    This dish looks wonderful! I love mustard.

    Cheers,

    Rosa

    Reply
  14. Andrew says

    November 27, 2012 at 4:36 pm

    A simple yet effective dish that I am looking forward to trying with the wine. OK, so the Chenin is not the finest rendition of the grape that South Africa can produce – but I thought it an excellent bottle to open mid-week, for just a relaxing glass or two. The fact that it is an excellent match to food too is a bonus; this dish you have created sounds superb.

    I do hope others commenting will try with the wine too.

    Reply
  15. Simone says

    November 27, 2012 at 4:39 pm

    It’s funny isn’t it, the misconceptions people have about fish. I was the same not too many years ago as I was raised with no fish on the menu and the few times I tasted it were not convincing. It took a country like Greece to finally convert me to be a lover of fish. It took a while to progress to where i am today but it agree; fish is not difficult and those mustard encrusted beauties are just gorgeous!

    Reply
  16. Barbara | Creative Culinary says

    November 14, 2013 at 3:38 pm

    I have a bit of an obsession with mustard and you know how I felt about that chicken dish made with it (AMAZING!) so I’ll have to try this too.

    I’m a bit like Mike. Every Friday throughout childhood we could count on fish sticks. Having a decently prepared fish dish the first time was a shock and a delight. It’s pricey where I am in landlocked Colorado so I don’t eat it anywhere near as much as I would like..but this dish of yours is going into the rotation stat!

    Reply
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I have mentioned before that I don't really make new year's resolutions. There is always so much pressure to make them BIG lofty goals and this is essentially what dooms them to failure. Instead, for the past few years I have made a list of... affirmations? Mantras? I have yet come up with a word that does not make my toes curl 🤣

These are essentially reminders rather than goals - presets, if you like, for the year ahead. I keep them in a handwritten list next to my computer and when I don't know how to react to something or how to shake a mood, I read them and there is usually an answer in there somewhere. 

Given the bruising year last year was, and how 2021 has so far proven itself to be not much better, I really wanted to add something practical to this year's list to lift my spirits on days when I am down. And for that I borrowed shamelessly from the wonderful @gretchenrubin:

🌈  ACT THE WAY YOU WANT TO FEEL 🌈

And this photo is a reminder of how I want to feel on so, so many levels: hanging out with friends; dancing in the sunshine; wearing my favourite red dress; travelling (this was in Carouge, Switzerland); and surrounded by a rainbow of colour. I can't travel and I can't see friends, but I can dance in my kitchen, singing at the top of my voice wearing my brightest clothes. 

What strategies do you use to lift your spirits? I'd love to hear! 

📸 by @tasteofsavoie
If you, like me, are mssing your Pret-a- Manger Bi If you, like me, are mssing your Pret-a- Manger Bircher muesli during lockdown, you will want to bookmark this post right now! 🔖

I have learnt a few things during lockdown. I have learnt that I am more comfortable spending long periods alone than I had ever imagined; that I suffer a lot more from FOMO (fear of missing out!) than I would like to admit; and that pre-Covid I spent rude sums of money on commuting and barista coffee...! 

I also learnt that although I miss travel and social events and meals out, it is often the smaller things that you miss most acutely - the freedom to call up a friend you haven't seen in a while and inviting them over. Hugging (or even seeing) my family. And grabbing a macchiato and a Pret Bircher muesli on the way to work. Don't ask me why, but it became a small obsession of mine to create a fakeaway Pret Bircher during lockdown - and I think I have succeeded! Here's how:

For 2 servings you will need:
100g rolled oats
200ml milk or water
1 Tbsp sunflower seeds
1 Tbsp pumpkin seeds 
1 Tbsp shelled pistachio nuts
1 Tbsp dried cranberries 
2 small apples
175g plain yoghurt
Honey
Pomegranate rails

Mix the oats, seeds, nuts and cranberries together then add the milk/water and a pinch of salt. Mix well, cover and refrigerate overnight. 

When ready to serve, grate the apples and mix them in with the oats and yoghurt (add a little extra milk to loosen if needed). Stir in honey to taste and serve topped with pomegranate arils and pistachios. Full recipe and more photos are available now on the blog - click the live link in my profile.

Did you try any fakeaway recipes over lockdown? Please let me know in the comments - I would love to hear about it!
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So how was your Christmas day yesterday? In this So how was your Christmas day yesterday? 

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For 4 people you need:
* 500g trimmed Brussels sprouts 
* 75g chorizo, chopped
* 15g hazelnuts
* sprig of thyme
* vegetable oil

1. Pre-heat the oven to 180C. Halve each sprout lengthways and toss the sprouts in enough oil to lightly coat. Arrange on a baking sheet, cut side down. Roast for 15 mins or until outer leaves start to brown, then turn over and roast till cut sides just start to colour (about 10 mins). 

2. While the sprouts are roasting,  toast the hazelnuts in a large dry pan over medium heat till light brown, remove and roughly crush.

3. In the same pan, fry the chorizo  till it starts to release its oil, then remove sprouts from the oven and add to pan. Mix well.

4. Tip sprouts into a serving bowl and top with hazelnuts and thyme leaves. Serve hot.
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What colour are you dyeing your soul in this Christmas?

🎄🎄🎄
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The viewing gallery has now reopened after the Covid-19 lockdown and here are my 6 top tips for visitors:

🏙 Book in advance via the View From The Shard website. Walk-ins are not currently accepted. Although you can make a same day booking via the website, tickets are up to 35%  cheaper if you book 14 or more days in advance. For example, a standard adult ticket costs an eye-watering £34, but can go down to £22 if booked in advance.

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🏙 You can buy a £5 "weather guarantee" per ticket - and then if visibility is so bad you cannot see at least three of: the London Eye the Walkie Talkie, Tower Bridge,  One Canada Square, and St Paul’s Cathedral - then you can come back for free within 3 months.

🏙 No cash payments are accepted, so make sure you have a card to pay for souvenirs and refreshments.

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PSA: you may want to hit the bookmark icon because PSA: you may want to hit the bookmark icon because trust me, this refreshing summer cocktail is a keeper! 

Over the last few years, there has been an increased interest in premium tonic waters - after all  what is the point of buying excellent, nuanced, small batch gin and smothering it in cheap tonic? 

In 2015 premium spirits brand Suntory founded @merchantsheart, a range of premium mixers designed to enhance the flavour of their spirits. The range includes plain, light; floral aromatics; hibiscus; and pink peppercorn tonics, as well as ginger ale. I have been buying the pink peppercorn flavour at Sainsbury's since last year so I was thrilled when Merchant's Heart asked if they could send me a gift box of their tonics to try. [GIFTED]

To show off the beautiful pink hibiscus gin, I made a raspberry & cucumber gin cocktail (swipe left  and turn your sound up to hear the fizzzzzz in the video!). To make 2 long drinks you will need:
🍸 50ml gin
🍸 2 x 200ml bottles Merchant's Heart hibiscus tonic water
🍸 a handful of fresh raspberries
🍸 cucumber ribbons 
🍸 ice

Muddle half the strawberries with the ice. Pour over the gin and mix, then slowly top up with tonic. Add the cucumber ribbons and whole raspberries and enjoy. The hibiscus tonic not only lends a pink colour but also a floral flavour without being sweet.

What is your favourite way to enjoy gin and tonic?
"What is this life if, full of care, We have no ti "What is this life if, full of care,
We have no time to stand and stare." - William Henry Davies

Seeing as I am not able to add much to my travel photo collection in 2020, I have been enjoying a trawl back through old travel pics like this one, taken about a year ago in beautiful hilltop town of #Carcassonne.

This spectacular old walled city stands in the middle of the modern town in the Languedoc region of southern France and was started in Gallo-Roman times. The citadel consists essentially of a concentric design of two outer walls with 53 towers and barbicans designed to prevent/survive attack by siege engines. Even today you can see the different building styles and materials of the Roman and Medieval sections of the wallls as you walk between them.

In the central keep, protected by its own moat and drawbridge, stands Château Comtal, a 12th-century castle which offers archaeological exhibits and a tour of the inner ramparts for history fans.

Or you can do as I did and just take a moment to stand and stare, dreaming of fairytale castles and knights in shining armour.

Have you visited Carcassonne or any other castles? I'd love to hear about it in the comments 🏰

📸  @federica_wine 🙏
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.