Creole Cod

Cooking Light
Creole CodRecipe
Jim Bathie; Jan Gautro
The mildness of cod takes well to bold flavorings such as Dijon mustard and Creole seasoning. Lemon juice, added after cooking, brightens the flavor. If you can't find Creole seasoning, make your own: Combine 1 tablespoon paprika with 1 teaspoon each of salt, onion powder, garlic powder, dried oregano, ground red pepper, and black pepper. Store in an airtight container.
4 servings


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2 teaspoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon Creole seasoning blend (such as Spice Island)
4 (6-ounce) cod fillets (about 1 inch thick)
Cooking spray
1 tablespoon fresh lemon juice
Chopped fresh parsley (optional)


Preheat oven to 400°.

Combine first 4 ingredients; brush evenly over fish.

Place fish on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 17 minutes or until fish flakes easily when tested with a fork. Drizzle juice evenly over fish; garnish with parsley, if desired.

Created date

October 2003

Nutritional Information

Calories 148
Caloriesfromfat 21 %
Fat 3.5 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 27.2 g
Carbohydrate 0.8 g
Fiber 0.1 g
Cholesterol 55 mg
Iron 0.5 mg
Sodium 523 mg
Calcium 16 mg