Comment on this article

Cod Dijon
from the kitchen of Sharmagne Leland-St. John

12 ounces wild Alaskan cod filets
2 tablespoons melted butter
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
4 tablespoons bread crumbs
Lemon wedges

Preheat the oven to 425º F. Lightly grease a large baking dish.
Lay the cod into the dish in a single layer. In a small bowl, blend
the butter, lemon juice, Worcestershire and Dijon mustard together.
Spread the sauce over the filets covering completely. Sprinkle the
bread crumbs atop the sauced filets. Bake approximately 10 minutes
or until cooked thoroughly. Serve with a garnish of lemon wedges.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]