You’ve stared into your fridge on a Saturday night wondering how to make something good from whatever’s there? Two cod fillets, a pot of cream, a lemon lurking in the corner—that’s exactly the situation this recipe is made for. Simple, quick, and with real flair on the plate.
When the dish comes out of the oven, the sauce has taken on a golden hue at the edges and is still bubbling gently around the fish. The cod has become pearly, opaque, its fibers slightly lifted—a sign it’s cooked just right and ready to flake effortlessly with a fork. The rising aroma blends the warmth of mustard, the lemon that has heated and become rounder, and that milky richness of cream. Comforting and bright at the same time.
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