Baked Cod with Mustard Dill Crust

Mustard and dill form a classic Nordic pairing often linked to Midsummer tables. Here a dual-mustard crust with fresh dill and panko bakes over flaky cod for a bright, simple sheet-pan dinner.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 34g protein
• 16g carbs
• 15g fat
• 4g fiber

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Ingredients

• 4 (6 oz each) cod fillets
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/4 cup chopped fresh dill
• 1/2 cup panko breadcrumbs
• 3 tbsp melted unsalted butter
• 1 tsp lemon zest
• 1 lemon
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 12 oz baby carrots
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
2. 2Pat the cod fillets thoroughly dry and arrange them on one side of the prepared sheet. Season lightly with salt and pepper.
3. 3In a small bowl stir together the Dijon mustard, whole-grain mustard, half the chopped dill, and lemon zest until smooth.
4. 4Spread the mustard mixture evenly over the top of each fillet in a thin, even layer that reaches the edges.
5. 5In another bowl toss the panko with the melted butter, remaining dill, and salt until the crumbs are evenly moistened and clumpy.
6. 6Press the buttered dill crumbs gently onto the mustard layer so they adhere and form a generous crust.
7. 7Toss the baby carrots with olive oil, salt, and pepper and spread them on the open half of the baking sheet.
8. 8Bake for 12 to 15 minutes until the cod flakes easily with a fork, the crust is deep golden, and the carrots are tender-crisp with lightly caramelized edges.
9. 9Remove from the oven and finish with a squeeze of fresh lemon juice and a scatter of chopped parsley. Let rest 2 minutes so the juices settle, then plate the crusted cod beside the roasted carrots and serve at once.