Baked Cod with Mustard and Lemon Cream

Cod fillets : 2 fresh fillets, ideal for even cooking and a delicate flavour.
Lemon : juice and zest of a lemon, to add freshness and acidity to the dish.
Dijon mustard : one spoonful, to add a spicy and aromatic note.
Extra virgin olive oil : two tablespoons, essential for marinating and cooking fish.
Garlic : one finely chopped clove, to enrich the aromatic profile.
Salt and pepper : as much as needed to enhance the flavours of the ingredients.
Fresh cream : 100 ml, to prepare the lemon cream that will accompany the fish.
Fresh parsley : to garnish and add a touch of color and freshness.

Marinating the cod :
- In a bowl, mix together the lemon juice and zest, Dijon mustard, extra virgin olive oil, and minced garlic.
- Immerse the cod fillets in the marinade, making sure they are completely covered.
- Cover the bowl with cling film and leave to marinate in the refrigerator for at least 30 minutes.
Preparation of the lemon cream :
- In a small saucepan, heat the fresh cream over medium-low heat.
- Add the lemon juice and zest, mixing gently.
- Continue cooking for a few minutes, avoiding the cream reaching boiling point, until it reaches a slightly thick consistency.
Baking cod in the oven :
- Preheat the oven to 180°C.
- Arrange the marinated cod fillets on a baking tray lined with baking paper.
- Season with salt and pepper to taste.
- Bake for 15 to 20 minutes, or until the fish is opaque and flakes easily with a fork.
Assembling the dish :
- Pour the hot lemon cream onto the bottom of the serving dish.
- Place the cod fillets on top of the cream.
- Garnish with chopped fresh parsley and, if desired, add a grated lemon zest to intensify the aroma.