Jun 16, 2009

Codfish With Cheddar & Tomatoes

Filed under: fish,Recipes — Tags: , , , , , , — Kay @ 6:56 am


Special request posting. I was asked to shoot a low-carb friendly recipe that requires little work, and only uses simple ingredients. Whew, take away their carbs and they become real demanding, I tell you! I’m happy to oblige, though. This is easy as it gets! Here’s a recipe I bumped into about 5 years ago—when I was an avid low-carber myself—and I’ve been eating it ever since. Mind you, it’s a fairly caloric dish if you’re not on a low carb diet.

This is simple but so colorful and creamy. Though it has very few ingredients, it’s a true flavor bomb!  



3 cod fillets
5 tbsp sour cream
2 tsp coarse mustard
3 Roma tomatoes
5oz cheddar



* I like to serve this fish in individual small baking dishes. You can also use a large baking dish in stead, though. Your call.


Nothing beats fresh codfish. I’ll take fresh cod over steak anytime! Mine was huge; about 15oz. I’ve cut it in three equal parts. Normally I’d buy 3 smaller ones in stead.


Place each cod in a small baking dish and season them with a generous amount of salt and pepper.


I’m using 3 Roma tomatoes for this. Not entirely sure where the third one went off to.


Slice the tomatoes and place them on top of the cod.


Combine 5 slightly heaping tbsp sour cream with 2 slightly heaping tsp coarse mustard. If you’re a high-carber, feel free to use a low fat cream version in stead.


Cheddar. Oh boy, what’s not to love about it? I only wish it wasn’t so ridiculously expensive here. I’ve grated about 5oz. If you’re pressed for time, just grab something like Kraft sharp cheddar. They don’t sell that here, but I’m sure it works like a charm.


Add the cheddar to the sour cream, and spoon an equal amount of the mix on top of each cod.


Bake them in a preheated oven at 400F (200C) for 25 minutes. This does depend on the thickness of your cod fillets, so keep an eye on them! They are great! Juicy fish, with slightly roasted tomatoes in a creamy, golden cheddar bath with a slight mustard twist. These are so good with a broccoli dish on the side!


Because life just ain’t easy without pringles.
For my low-carber friends, with lots of love!


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    1. 1

      Your recipes are so compelling and easy anyone can cook! Your photography keeps getting better and better. You really amaze me!

      Michelle on Jun 16, 2009 @ 7:30 am Reply
    2. 2

      Oh my this is absolutely stunning. :)

      Che-Cheh on Jun 16, 2009 @ 9:42 am Reply
    3. 3

      Perfect timing, Kay! Really needed a new lowcarb recipe. I am so envious of your photography and cooking skills.

      Erin on Jun 16, 2009 @ 2:08 pm Reply
    4. 4

      That looks amazing! Can’t wait to try it!

      Amber on Jun 16, 2009 @ 3:07 pm Reply
    5. 5

      This looks sooooooo good.

      Joy on Jun 16, 2009 @ 3:57 pm Reply
    6. 6

      Another absolutely beautiful recipe! This sounds so very good and your photography is just incredible. I aspire to be half so good a photographer!

      Lana on Jun 16, 2009 @ 4:24 pm Reply
    7. 7

      It sounds great. Of course there is no fresh codfish here. I confess I’ve bought frozen cod a few times, but always been disappointed with the results, but this sounds like it would be worth a try.

      Kalyn on Jun 16, 2009 @ 4:37 pm Reply
    8. 8


      You don’t want to know how many times I’ve eaten this with frozen cod because fresh fish is crazy expensive here. It works like a charm, there are so many flavors going on anyway!

      Kay on Jun 16, 2009 @ 8:35 pm Reply
    9. 9

      This is great! Do you think this will work with other fish?

      zoe on Jun 17, 2009 @ 12:45 am Reply
    10. 10

      Hi, I write from Malaysia. Cod fish is rather expensive here since its imported plus I have not seen them sell them as fillets. Can I subtitude with any other fish? Dory/Salmon?

      Mjey on Jun 17, 2009 @ 6:58 am Reply
    11. 11


      I’m pretty sure it will work with almost any other type of white fish, too!

      Kay on Jun 17, 2009 @ 7:51 am Reply
    12. 12


      It’s pretty expensive here, too. I think that, a slong as you stick to white fish, you can use a variety of fishes. Somehow I don’t think salmon would be a good match.

      Kay on Jun 17, 2009 @ 7:52 am Reply
    13. 13

      Great looking recipe as always. I love cod fish, but I usually don’t do too much interesting with it. I have no idea how much cod is here, but I might just have to go out after work tomorrow to get the ingredients for this. I don’t even know if I can get fresh cod here at all, I think a lot of the meat counters just defrost the frozen cod and put it in the case. I can’t really expect much fresh seafood though since I am in the midwest USA. The fresh seafood thing was actually one of the reasons I was quite happy when I thought I was getting a job on the east coast.

      Aaron B from IL (USA) on Jun 18, 2009 @ 8:06 am Reply
    14. 14

      Fish baked with cream, cheese and tomatoes sounds great!

      Kevin on Jun 19, 2009 @ 8:57 pm Reply
    15. 15

      I was just cooking this dish, and now I wonder whether it is going to be any good or not. At the top of the recipe it says 5tablespoons of SOUR cream. Then in the recipe, you say cream CHEESE. Well, I am going to try it with sour cream since the cheese mixture is already on the fish, but I have a feeling it should have been cream cheese.

      Aaron B from IL on Jun 20, 2009 @ 2:02 am Reply
    16. 16

      @Aaron B from IL:

      Arghhh I hate it when mistakes like that seep in. It’s sour cream!

      Kay on Jun 20, 2009 @ 8:11 am Reply
    17. 17


      Glad it was supposed to be sour cream, because it was really good. I don’t think I have ever had cheese with fish at all like that, but it worked really well. I bet the cream cheese probably wouldn’t be too bad either.

      You can tell that this area isn’t real big on fresh fish because the cashier that checked out my fresh cod fillet looked at it really weird like it was going to jump out and attack her or something. I don’t know why that fish counter uses clear plastic wrap and not butcher paper though.

      Aaron B from IL (USA) on Jun 21, 2009 @ 6:40 pm Reply
    18. 18

      Low carb food, ahhh! Thanks so much for this recipe. Will have to check Whole Foods for some cod. It’s looks so cheesy and perfect!

      Lauren B on Jun 24, 2009 @ 5:13 am Reply
    19. 19

      A feast for the eyes, I will attempt it and see if the taste matches the high expectations set up by this photo!

      Christine Rudalevige on Jun 24, 2009 @ 7:02 pm Reply
    20. 20

      wow…another winner by the looks of it! I think doing an outrageously great aged cheese with this and some mushrooms instead of tomotoes might be an interesting twist. Thanks for sharing!!!

      oneshotbeyond on Jun 25, 2009 @ 1:27 am Reply
    21. 21

      I made a similar fish dish, I also added red onion slices, that made it a bit sharper. But I suppose the mustard will give it enough kick. Thanks again, Kay for your terrific recipes and directions.

      ellen on Oct 15, 2009 @ 7:09 am Reply
    22. 22

      Making this tonight. thought no Roma tomatoes to be found in Georgia. Oh well I am just gonna wing it with normal ones.

      Adam on May 21, 2010 @ 1:39 am Reply
    23. 23

      Holy crap. This turned out so good. <3 you

      Adam on May 21, 2010 @ 2:17 am Reply

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