Honey mustard baked cod always saves me on crazy weeknights. You know those days: groceries are low, takeout is calling your name, and you just need something different (but not a full kitchen explosion). That’s pretty much how I landed on this recipe. It’s wild how much flavor you get with so little work. If you’re into super-easy bakes like this, you might love this baked cream cheese chicken too. Trust me, simple dishes with big taste are my jam. 
How to Make Honey Mustard Fish
Okay, let’s just be honest. I refuse to mess with fifteen tiny bowls and three hours of cleanup. This recipe respects that—one bowl, a baking dish, and done. So you grab your cod fillets and pat them dry (seriously, even if you’re impatient, dab the water off, you’ll thank me). Whisk up some Dijon mustard, honey, olive oil, splash of lemon, and a pinch of garlic powder if you remember. Pour it over the cod. It will look like too much sauce—don’t worry!
Bake for about 15 minutes at 400F. Give or take, you know your oven better than I do. Fish flakes easy? Perfect. That sauce turns all glossy and thick. For extra: toss in a couple asparagus spears or snap peas, right in the pan with the fish. That’s dinner, no separate veg needed.
Oh, and sometimes I just throw a mountain of chopped parsley on top, mostly to feel like a five-star hotel chef. But really it’s fresh and kinda pretty, too.
“This honey mustard baked cod totally saved my dinner party last weekend. I added a sprinkle of smoked paprika and everyone kept asking for the recipe. Easiest ‘fancy’ fish ever.” – Caroline L.
What Fish to Buy
Alright, listen. Cod is the classic pick. Flaky, not too fishy (my picky nephew even eats it). Fresh is best, but those frozen fillets hanging out in your freezer are totally fine. Just thaw ‘em first or it cooks weird.
If you see haddock or grouper on sale, grab ‘em—those work in this recipe too. Any mild, white fish holds up to the honey mustard flavor. Just avoid catfish or anything super-oily. Tilapia is… okay? Not my favorite, but it behaves.
For me, I hunt for those wild-caught deals. Tastes cleaner. Plus, I feel like I’m winning the grocery game somehow.
Recipe Tips and Notes
Don’t stress perfection here. The cod doesn’t need a rubdown or marinade, just sauce and bake. If your sauce looks a little runny, it’ll thicken while baking. Don’t panic.
Taste the sauce before you pour (heck, dip a cracker in if you want). Some days I like extra honey, other days, more kick from the mustard. Just match your mood. Stuck with plain yellow mustard? Use it. Won’t ruin anything.
And here’s a sneaky tip: if you want crispy edges, broil for the last minute. Keep an eye on it, though. Things can go from “mmm” to “hmmm” real fast.
Serving Suggestions
- Serve the honey mustard baked cod with a big scoop of fluffy white rice or buttery mashed potatoes for soaking up every drop of sauce.
- I like tossing on some fresh dill or even chives—something green always pops.
- Feeling bold? Pair this with a crisp salad or steamed green beans.
- For some comfort food magic, check out my one skillet honey BBQ chicken rice if you’re craving something just as easy, but with chicken.
Storage and Leftovers
I confess, we almost never have leftovers (my teens attack baked cod like hungry sea lions). If you do, stick the pieces in an airtight container, sauce and all. Two days in the fridge, tops.
To warm up, I use the oven at 300F—it helps keep it flaky, not rubbery. Microwave works if you don’t care about texture (some days, I don’t).
Cold leftovers make a ridiculous fish sandwich the next day. Seriously, try it on a soft roll with lettuce. Don’t overthink it.
Common Questions
Q: Can I use salmon instead of cod?
A: Sure thing. Salmon is richer but that honey mustard sauce loves it. Just keep an eye on the cooking time—it might take a smidge longer.
Q: Do I really need Dijon mustard?
A: Nope. Use whatever you’ve got… even yellow or stone ground. Taste might shift a bit, but it’ll still be good.
Q: Is it okay to prep ahead?
A: I wouldn’t sauce the fish hours ahead (gets mushy), but you can mix the sauce in the morning and pop it in the fridge.
Q: Can I double the recipe?
A: Oh yeah. Just spread those fillets out so they cook even, and add a couple extra minutes to bake time if the pan is crowded.
Q: My sauce separated in the oven. Did I mess up?
A: Not at all. Just stir it back together once it’s out of the oven. Flavor’s all there.
Give This Breezy Dinner a Go!
There you have it—my trusty honey mustard baked cod, as simple as it gets but with crazy-good flavor. You don’t need fancy gear or skills. Just a craving for something tasty. If you want to switch up dessert, these sweet baked apple fritters are a fun twist, or look to the folks at 20 Minutes Bake Honey Mustard Fish – Easy Peasy Creative Ideas for another take on speedy fish dinners. Honestly, food should bring you joy and a little less mess. Go grab that cod and let’s make an easy night of it! 
Honey Mustard Fish
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Pat the cod fillets dry with a paper towel.
- In a bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, and garlic powder.
- Pour the mixture over the cod fillets in a baking dish.
- Bake the cod for about 15 minutes, or until the fish flakes easily with a fork.
- For a crispy top, broil for the last minute of cooking.
- Serve the honey mustard baked cod with rice or mashed potatoes.
- Garnish with chopped parsley or dill if desired.