Oven Baked Cod and Shrimp with Lemon Mustard

This recipe for oven baked cod and shrimp with a lemon mustard sauce is perfect for a busy weeknight when time is at a premium. 

Best of all, the dish is low calorie and also Gluten Free.

The whole recipe takes only 25 minutes from start to finish. But don’t let that fool you – it tastes amazing.

Serve it with some fresh green beans and you have a dinner that will have the family asking for the recipe time and time again.

Treat your Family to Oven baked Cod and Shrimp with Lemon Mustard Sauce

My husband is English and his favorite fish is cod.  Most of the time, when I find it,  the cod is very thin which makes it a challenge to cook without having it dry out.

But I found some wild caught pacific cod fillets at Kroger recently that were much thicker than normal, and I decided to try them in the oven.

I’m glad I did. They were delicious!

It is super easy to make and is ready in less than 30 minutes.  Just layer your fish and shrimp in a greased oven proof dish. Then make the lemon mustard sauce.

I like to use coconut oil instead of olive oil to give the fish an island flavor too. Once the marinade is made, just spread the sauce over and bake until the fish flakes easily and the shrimp is pink.

Cod is a delicate white fish and the lemon mustard sauce and coconut oil gives it a delightful flavor.

Serve with some green beans and a side salad for a tasty gluten free meal that your family will ask for again and again.

Who says Gluten free cooking is not appealing? 

Yield: 2

Oven Baked Cod and Shrimp with Lemon Mustard - Gluten free

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Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 2 tbsp coconut oil
• 12 ounces wild caught Pacific cod
• 6 large shrimp, peeled and de-veined
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• 2 tbsp Dijon mustard
• zest from one lemon
• Juice from 1 lemon
• fresh parsley to garnish

Instructions

1. Place the cod in a greased oven proof dish. Layer each fillet with 3 of the shrimp.
2. Over low heat in a skillet, melt the coconut oil. combine it with the rest of the ingredients except for the parsley. Spread the lemon mustard spice mix over the fish.
3. Bake in a preheated 350º oven for about 20 minutes until the fish flakes easily and the shrimp is pink.
4. Serve with steamed green beans and a side salad.

 

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