I discovered Iceland during the summer 2016, the fire and ice land where nature is salvage and strong. During our trip, we slept at Marcela’s in Reyðarfjörður, a fjord on the East coast of Iceland. Marcela was very welcoming. She is from Costa Rica, and her husband Hoski was born and grown up in Reyðarfjörður and is a fisherman. So whenever she has guests, Marcela offers to cook dinner with the fresh fish caught by Hoski. Here is how I tasted this fresh and very easy recipe, based on a few and simple ingredients, perfect for white fish such as cod, monkfish, pollock or sea bass. Marcela even says it’s a French recipe, wow!
That evening, Marcela cooked for us lemon and wholegrain mustard cod, with roast potatoes and salad. But you could serve the fish with sautéed or steamed seasonal vegetables and cereals such as rice, bulgur, quinoa, buckwheat, einkorn, etc.
Ingredients per capita
- 5 to 7 oz of white fish fillet
- Wholegrain mustard
- 1/2 lemon
- Flour or corn starch
- Salt and pepper
Spread some wholegrain mustard on one side of the fish fillets.
Sprinkle with lemon zest. Then, salt and pepper.
Coat the fish fillets with flour or corn starch.
Put a pan on high heat with butter or olive oil.
Put on your fish fillets with the mustard side facing down and cook for 2 to 3 minutes until golden brown.
Turn the fish and add a splash of fresh lemon juice. Put a lid on and let cook for few more minutes in the lemon steam.
Serve immediately with the sides of your choice.