So Baked Cod with Mustard and Lemon Cream has been my lazy weeknight game-changer. You know that moment when dinnertime sneaks up and you’re staring into your freezer, kind of wishing something magic would happen? Yeah, same. If you’re craving something a little fancy-ish (but not difficult at all), this is the one. I swear it tastes like a five-star restaurant, but if you can stir together three things, you can pull this off. The best part? It’s all about the sauce – creamy, zingy, a little sharp from the mustard, but bright, too. Even my fish-wary teenager actually asked for seconds. Small wins, huge mood boost right there. 
What kind of fish to use?
Okay, here’s where people usually get tripped up. “Do I have to use cod?” Honestly, no, but it’s my go-to for this recipe because it’s mild and almost buttery when baked. The thickness is just right. If the store’s out or you’re cleaning out the freezer, haddock or pollock both work. White fish is key since you want the sauce to shine. I’ve tried tilapia once… it worked, but got a little thin. Stick to something sturdy.
Wild-caught cod feels like a treat (yeah, I’m one of those people who reads labels), but regular cod fillets are great, too. Avoid anything pre-seasoned or breaded for this. Fresh or frozen, just thaw if it’s super icy. The fillets should look firm and not smell “fishy”. Trust your nose!
How to make baked fish with sauce?
Here’s where things get fun and wildly forgiving. First, preheat your oven (hot but not volcano hot, about 400F). Lay out your cod fillets in a lightly greased baking dish. Give them a sprinkle of salt and pepper. Nothing wild, just enough to wake them up.
Now the sauce: in a bowl, whisk up a hefty spoonful of Dijon mustard, a little squirt of lemon juice, and pour in some heavy cream. I know someone will ask if you can use milk. Technically, yes, but cream makes it taste like a dream. Mix until it turns all pale yellow and velvety looking.
Pour your sauce right over the fish. Gently, though. Pop the dish in the oven, uncovered, until the cod flakes with a fork and the sauce is bubbly around the edges. Usually 15-20 minutes, but if your fillets are super thick, give it a minute more. Oh – keep a watch, because overbaked fish is a crime against dinner.
A little lemon zest or a extra sprinkle of black pepper after baking won’t hurt. Actually, it’s delicious. 
Recipe tips and notes
Let me give you the straight-up, learned-through-mistakes tips on Baked Cod with Mustard and Lemon Cream. First, don’t rush the thaw if your fish is frozen. Cold fish plus hot oven means watery sauce. So, stick it in the fridge earlier in the day or pop it in a baggie in a bowl of cold water for about half an hour.
If you want more zing, grate in a bit more lemon zest. Take it easy on the mustard if you’re not a fan of sharp flavors. I tried it once with spicy brown mustard – trust me, it overwhelmed everything.
Crowding the fish in the pan is tempting, especially if you’re doubling the recipe, but that steam means your sauce will get weirdly soupy. Give each piece a little space.
One time, I ran out of cream and used half yogurt – tangy, yes, but still worked. Try full-fat options for the best texture. And remember, don’t overcook it. Check early, then check again. The fish flakes? You’re golden.
“Okay, so I literally didn’t think I’d like fish at home, but this recipe is basically foolproof. My picky eater husband actually asked for leftovers the next day. Winner!” – Stephanie, Cleveland
Serving suggestions
You want this Baked Cod with Mustard and Lemon Cream to really shine, right? Here’s what I usually do:
- Scoop some sauce over everything, don’t be shy.
- Pair it with fluffy rice or creamy mashed potatoes to soak up that sauce.
- Throw on a handful of chopped parsley or dill before serving for color and a bit of snap.
- Roast some broccoli, carrots, or green beans while the fish bakes, so it’s all done at once.
If you want to go extra, add crusty bread (I mop up every drop). Simple salad on the side? Totally works. I’ve heard from one reader that it makes an amazing fish sandwich the next day, too.
Storage and leftovers
Here’s my brutally honest take: Baked Cod with Mustard and Lemon Cream is best fresh from the oven. But hey, sometimes life means leftovers. Stick them in an airtight fridge container for up to two days. When reheating, do it gently – microwave low and slow or cover with foil in the oven. Sauces with cream can get a little weird if you nuke them on high, so avoid that rubbery mess.
If the sauce separates a bit, just stir as you reheat. Can you freeze it? I’d skip it – the texture goes off and the fish can get grainy. Make extra rice and use any leftover sauce as a quick topper for veggies or potatoes the next day. That’s my weird, thrifty tip!
Common Questions
How do I know when the fish is done?
It flakes super easy with a fork and looks opaque, not see-through. If the sauce bubbles and the fish breaks apart? Call it done.
Can I make this dish dairy-free?
You can use unsweetened coconut cream or oat cream. The flavor changes, but the sauce will still be creamy.
Is this sauce spicy?
Nope, not unless you go wild with the mustard. Dijon is tangy, not hot. Want spice? Add a pinch of red pepper flakes.
Can I prep this ahead?
You can whisk the sauce and keep fish in the fridge, but bake right before serving for the best texture.
What if I don’t have cod?
White fish fillets like haddock or pollock work. Salmon is a bit rich for this particular sauce, but I won’t stop you from experimenting.
Simple, Tasty, and Totally Doable
Let’s be real. Cooking fish at home is not always a crowd-pleaser, but this Baked Cod with Mustard and Lemon Cream makes it easy and stress-free. Even on days when you’re short on time or energy, you can nail it. If you want more inspiration for similar dishes, check out this Baked Fish with Lemon Cream Sauce – RecipeTin Eats for another crowd-friendly sauce, or this Easy Lemon-Dijon Baked Cod – 2 Sisters Recipes by Anna and Liz for a slightly different twist. Promise, once you try it, you’ll make this again and again. Give it a go and let me know if your picky eaters ask for seconds, too. 
Baked Cod with Mustard and Lemon Cream
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Lay out the cod fillets in a lightly greased baking dish.
- Sprinkle salt and pepper over the cod fillets.
- In a bowl, whisk together Dijon mustard, lemon juice, and heavy cream until well combined and pale yellow.
- Pour the sauce gently over the fish.
- Bake uncovered for 15-20 minutes, or until the fish flakes easily with a fork and the sauce is bubbly.
- Monitor closely to avoid overbaking.
- Optional: Add lemon zest or an extra sprinkle of black pepper before serving.