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Practical Method to Producing Yummy Cod fillet with wine, honey, mustard and thyme

Hoping to eat Cod fillet with wine, honey, mustard and thyme a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with useful procedures on preparing 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 need 12 ingredients and 8 steps. Here is how you achieve that.

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

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

After preparing the components, now you are good to cook your appetizing 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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