Baked Cod with Lemon and Dijon Mustard Crust

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 Serves: 4


  • 4 (6-8 ounce) pieces of cod, ¾-1-1/2 ” thick
  • 1/3 cup of mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon of lemon juice and zest
  • ¼ teaspoon cayenne pepper (red pepper flakes)
  • ¾ cup panko breadcrumbs
  • 1 tablespoon parsley, minced
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika


Put rack in the upper middle position in the oven and heat oven to 450 degrees.  Using a shallow dish (9x11) spray lightly with a vegetable oil spray. In another bowl, whisk mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper and set aside. In another dish, mix breadcrumbs, parsley, sea salt, black pepper and paprika.

Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in a baking dish with crumbled side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12-15 minutes or internal temperature reaches 125 degrees in center.

 By Sharon Feldman 

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