3 pounds cod fillet cut into individual portions

3 to 4 tablespoons whole-grain Dijon mustard, or to taste

About 1/3 cup fresh breadcrumbs

1/3 cup fresh cider, as dry as possible

Salt and pepper to taste

Preheat the oven to 425 degrees. Smear a little butter on the bottom of a baking dish just wide enough to hold the cod fillets in one layer. Lay the cod in the pan and with your fingers smear its surface with a thin layer of mustard; if you like spicy flavors, be generous. Sprinkle the bread crumbs on top, then drizzle with the cider to moisten the cod. Dot with the butter and season with salt and pepper. Bake in the preheated oven for 15 minutes, or until the fish is nearly done. Baste the cod with the pan juices, then run the pan under the broiler briefly, watching closely, to brown the top lightly.

With a spatula, carefully transfer the fillets to warm serving plates and keep warm. Remove any solids from the pan, stir up the juices and boil to reduce them, just until they become thick enough for a sauce. (If you like, you can add a few tablespoons of cream, but this is not necessary.) Taste carefully to adjust seasoning. Spoon the sauce over the cod and serve.

Serves 8.