Lemon Dijon Cod Saute is a panfried cod recipe with a creamy lemon Dijon sauce that’s studded with olives and shallots. Topped with sweet and tangy caramelized lemon slices, this fish in mustard sauce will quickly become a family favorite recipe!
Lemon Dijon Cod Recipe
Delicious any time of the year, our sautéed cod recipe smothered in it’s lemon Dijon sauce is also the perfect dinner for Good Friday, or any meatless dinner occasions. I love fish, not just because it’s healthy for you, but because it’s also so fresh, fabulous and easy to prepare!
Cod, a fresh water fish with a mild taste and dense flaky white flesh is bursting with the goodness of Vitamins A, D and E and omega 3! So good for you and oh-so delicious too!
You are probably most familiar with it as one of the popular fishes used in “fish and chips”. I love fish and chips and I’m thinking I need to develop a Beer Battered Fish and Chips for you in the very near future, agree? Ok I’m getting off track!
Now back to our Lemon Dijon Cod Saute with it’s creamy sauce studded with olives and shallots. The finishing touch is the sweet and tangy caramelized lemon slices on top! Oh my! Trust me, this simple cod recipe will be a family favorite for both the cook and the tasters too.
Serve with green beans and a tossed salad and you’ll not only be healthy, you’ll have a panfried cod recipe for dinner that’s brimming with flavor! And isn’t that what we all want? Savor the moment!
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Ingredients you will need to make this recipe
- lemons
- olive oil
- shallots
- green olives with pimentos
- country style Dijon mustard
- white wine or chicken broth
- cod fillets
- dried thyme
- kosher salt
- pepper
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Lemon Dijon Cod Saute is an easy recipe for fish in a creamy mustard sauce studded with olives and shallots and topped with tangy caramelized lemon slices!
- 2 lemons
- 1 Tbs. olive oil
- 2 shallots , thinly sliced
- 1/4 cup chopped green olives with pimentos
- 2 Tbs. country style Dijon mustard
- 1/3 cup white wine or chicken broth
- 1 lb. cod fillets
- 1/4 tsp. dried thyme
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
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Slice each lemon into 6 thin slices.
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Heat oil in large non-stick skillet over medium-high heat.
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Cook lemon slices until golden around edges, turning once; set aside.
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In same skillet cook shallots and green olives until shallots are just tender, about 3 minutes.
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Stir in wine and Dijon and cook 1 minute.
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Season cod with thyme, kosher salt and pepper and add to skillet. Arrange lemon slices on top of cod.
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Cook, covered, until fish is cooked through and flakes with a fork, about 5 minutes.
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Transfer cod to a serving dish and drizzle with sauce.
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