Gluten-Free Crispy Cod, Creamy Sauce — And a Surprising Win
There are some dishes that quietly earn a place in your regular meal rotation — not because they’re loud or flashy, but because they just work. They’re easy to pull together, satisfying to eat, and (best of all) they manage to convert even the most reluctant eaters into fans.
That’s exactly what happened this week with a simple, summery cod dish I made — baked with a lemon and herb crumb, served with buttered baby potatoes, ribboned carrots, green beans and courgettes, and finished with a generous dollop of lemon-dill crème fraîche sauce. My wife, who normally approaches fish with the sort of caution you’d use around a suspicious Tupperware container in the back of the fridge, actually said:
“I’d have that again.”
Now if that’s not a five-star review, I don’t know what is.
Why we should all be eating more fish (even if we don’t think we like it)
We’ve all heard it before — “eat fish once a week.” And for good reason. It’s light, lean, packed with protein, and full of omega-3s that support heart and brain health. But when you live with someone who would usually rather have anything else on their plate, that recommendation becomes… negotiable.
What turned it around for us was this recipe. Cod is wonderfully mild and flaky — no fishy flavour, no skin to deal with, and it’s a total blank canvas for flavour. Add a crisp, golden crumb, a smooth, lemony sauce and some bright seasonal vegetables, and suddenly “fish night” becomes something we’re both happy about.
The Best Bit? It’s Naturally Gluten Free
One of the joys of this meal is that it required zero weird substitutions to make it gluten free. The crumb was made using a gluten-free roll blitzed into breadcrumbs (though you could use GF panko or crushed crackers), and the rest was just whole, fresh, flavourful ingredients — vegetables, herbs, potatoes, dairy. No compromise.
Lemon & Herb Crumbed Cod with Crème Fraîche Sauce and Summer Vegetables
Serves 2 | Naturally gluten free | Light, fresh and satisfying
Ingredients
For the cod:
2 cod loins (about 150–180g each)
2 tbsp gluten-free breadcrumbs (use fresh or dried GF bread, or crushed crackers)
Zest of 1 lemon
1 garlic clove, finely chopped
1 tbsp chopped fresh parsley or dill
2 tbsp melted butter
Salt and pepper
1 tsp Dijon mustard (optional, for the fish surface)
For the sauce:
100g crème fraîche
Zest and juice of ½ lemon
1 tsp Dijon mustard
1 tbsp chopped fresh dill or parsley
Salt and pepper
For the sides:
300–400g baby potatoes
1 courgette, peeled, halved lengthwise and thinly sliced
1 carrot, ribboned with a peeler
100g green beans, trimmed
1 tbsp olive oil or butter
1 tsp lemon juice
½ tsp honey
Salt and pepper
Method
1. Prep the potatoes:
Boil baby potatoes in salted water for 15–20 minutes until tender. Drain and toss with a little butter and a pinch of salt. Set aside, keeping warm.
2. Make the crumb topping:
Mix breadcrumbs, lemon zest, garlic, herbs, melted butter, salt and pepper in a small bowl.
3. Prep the cod:
Pat the fillets dry, season with salt and pepper, and if using, brush with a little Dijon mustard. Press the crumb mix gently onto the top of each fillet.
4. Bake the cod:
Place fillets on a lined tray and bake in a preheated oven at 180°C (160°C fan) for 20 minutes, or until the fish is opaque and flakes easily with a fork.
5. Make the sauce:
Mix all sauce ingredients in a small bowl. Taste and adjust seasoning. Chill until ready to serve.
6. Cook the vegetables:
Blanch the green beans in boiling water for 5 minutes, then drain.
In a frying pan, heat a little butter or olive oil and gently sauté the green beans, ribboned carrots, and sliced courgette for 3–4 minutes until just tender.
Finish with a splash of lemon juice, a drizzle of honey, and a crack of black pepper.
7. Assemble the plate:
Add a spoonful of buttery potatoes
Pile on the sautéed vegetables
Top with the golden cod fillet
Finish with a generous dollop of the crème fraîche sauce
Optional: garnish with lemon wedges or extra chopped herbs
Final Thoughts
This is the kind of fish dish that doesn’t shout — it just gets the job done quietly, deliciously, and without a fuss. It’s easy to pull together, full of fresh flavour, and wonderfully balanced.
And if it can win over someone who usually avoids fish? That’s a keeper.
Do you have a fish recipe that surprised you (or your family)? Let me know in the comments — I love hearing about those quiet dinner victories.
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Warm regards,
The Celiac Scientist
Yummmm :)