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Best Idea to Serving 5-Star Cod fillet with wine, honey, mustard and thyme

Hoping to dine Cod fillet with wine, honey, mustard and thyme a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with helpful procedures on producing a Cod fillet with wine, honey, mustard and thyme like a famous chef made.

Cod fillet with wine, honey, mustard and thyme

We hope you got benefit from reading it, now let's go back to cod fillet with wine, honey, mustard and thyme recipe. To cook cod fillet with wine, honey, mustard and thyme you only need 12 ingredients and 8 steps. Here is how you cook that.

To prepare an unforgettable Cod fillet with wine, honey, mustard and thyme, here are the ingridients required:

  1. Take 6 of cod fillets.
  2. Prepare 300 g of baby carrots.
  3. Take 2 of medium sized zucchinis.
  4. Use 2 of large tomatoes cut into round slices.
  5. Take 1 of large dry onion cut into slices.
  6. Get 1 cup of white wine.
  7. Provide 1 cup of olive oil.
  8. Provide 2 tbsp of mustard.
  9. Use 2 tbsp of honey.
  10. Provide of salt.
  11. Prepare of freshly ground pepper.
  12. Take of fresh or dried thyme.

After readying the ingridients, now you are ready to cook your tasty Cod fillet with wine, honey, mustard and thyme by following the instructions on this section:

  1. Wash the cod fillets and drain them thoroughly..
  2. Spread the tomato slices evenly in a baking tray..
  3. Spread the onion slices on top of the tomatoes..
  4. Cut the zucchinis into round slices and spread them evenly in the baking tray together with the baby carrots..
  5. Place the cod fillets on top, and prepare the sauce!.
  6. Place the wine, olive oil, mustard, honey, thyme, salt and pepper in a bowl and mix until they are thoroughly combined, then pour the sauce over the fillets and vegetables..
  7. Bake at 180°C using the uper and lower heating elements for about 30 minutes..
  8. The flavors from the wine, honey and mustard are amazing..

This sauce is classic French and is rich with wine, butter and cream. Here it is applied to monkfish or. I love cod, and I live on Cape Cod. We eat it about twice a week….broiled; baked; stuffed; pan fried in brown butter with capers; broiled and drizzled with a sesame terriyaki glaze; with mornay sauce; or Newburg sauce; or poached in a butter and white wine broth…. mmmm…. A Skinless Cod Fillet,Simply fried in olive oil butter and lemon juice.

Recipe : Cod fillet with wine, honey, mustard and thyme

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