Cod Fillet with Mustard Sauce, Zucchini and Triplets

5 from 3 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


Cod fillet:

  • 460 g 1 fresh cod fillet
  • 4 tbsp Lemon juice
  • 2 tbsp Flour
  • 4 tbsp Peanut oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Pinches of coarse sea salt from the mill

Mustard sauce:

  • 1 tbsp Butter
  • 1 tbsp Flour
  • 250 ml Milk
  • 5 tbsp Cooking cream
  • 2 tbsp Medium hot mustard
  • 3 big pinches Coarse sea salt from the mill
  • 1 big pinch Sugar
  • 1 Splash Lemon juice
  • 1 tsp Chives rolls (freeze-dried!)


  • 200 g 1 zucchini
  • 1 tbsp Butter
  • 2 tbsp Sunflower oil
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Coarse sea salt from the mill
  • 1 big pinch Ground nutmeg


  • 200 g Triplets / 14 pieces (small, waxy potatoes)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 Discs Lemon
  • 2 Stalk Parsley for garnish


Cod fillet:

  • Wash the cod fillet, pat dry with kitchen paper, cut into 4 parts and drizzle with lemon juice (4 tbsp). Let everything work for about 20 minutes. Turn the fish fillets in flour and fry them vigorously on both sides in a pan with hot peanut oil (4 tbsp) for 2 - 3 minutes. Season with coarse sea salt from the mill (4 big pinches) and colorful pepper from the mill (4 big pinches. Switch off the heat supply and let the fish cook with the lid until serving.


  • Peel the zucchini with the garnish peeler and cut into slices (approx. 3 - 4 mm thick) with the garnishing knife. Heat sunflower oil (2 tbsp) and butter (1 tbsp) in a pan, fry the zucchini slices on both sides, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and Keep warm in the oven at 50 ° C until serving.


  • Peel and wash the potatoes and cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.


  • Serve the cod fillet with mustard sauce, zucchini and triplets, garnished with a lemon wedge and parsley.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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