Baked Cod with Mustard Dill Crust

Nordic tables often welcome white fish under a mustard-dill crust, especially around Midsummer. Here cod bakes beneath a tangy Dijon and whole-grain smear topped with buttery dill panko and bright lemon zest.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 36g protein
• 12g carbs
• 16g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) cod fillets
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/4 cup finely chopped fresh dill
• 1/2 cup panko breadcrumbs
• 3 tbsp melted unsalted butter
• 1 tsp lemon zest
• 1 cut into wedges lemon
• 1 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 lb for serving baby carrots or roasted root vegetables

Instructions

1. 1Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly brush with olive oil.
2. 2Pat the cod fillets very dry with paper towels. Season both sides with salt and black pepper, then arrange them on the prepared sheet with a little space between each piece.
3. 3In a small bowl, stir together the Dijon mustard and whole-grain mustard until smooth. Spread a thin, even layer of the mustard mixture over the top of each fillet.
4. 4In another bowl, combine the panko, melted butter, chopped dill, and lemon zest. Toss until the crumbs are evenly moistened and fragrant.
5. 5Press the dill-breadcrumb mixture gently onto the mustard-coated tops of the fillets, forming a light, even crust that will turn golden.
6. 6Bake on the center rack until the crust is deep golden and the fish flakes easily with a fork at the thickest part, 12 to 15 minutes depending on thickness. The internal temperature should reach 145°F.
7. 7While the fish bakes, quickly roast or steam baby carrots or other young root vegetables until tender-crisp so they stay bright and sweet.
8. 8Transfer the baked cod to warm plates, scatter any loose dill crumbs over the top, and serve immediately with lemon wedges and the simple root vegetables for a clean Midsummer plate.