If you like deviled eggs and white fish, this one is for you! It is simple to prepare, and it’s quick to cook, making it a fantastic choice for a week-night meal. It also combines the flakiness of Cod with the tang of dijon mustard, the creaminess of mayonnaise, and the crispiness of panko in a way that (as long as you like those ingredients) you will love!
This goes well with a variety of sides…roasted vegetables, a side salad, any sort of mashed starchy side, and even angel hair pasta tossed in butter. Tonight, we are pairing it with Shaved Brussels Sprouts and Home Fries.
Time: 30 Minutes
- Cod Fillets (4-6 oz per person is good. The picture above is a 4 oz piece)
- Mayonnaise (about a tbsp, give or take based on fish size and how thick you want the topping))
- Smooth Dijon Mustard (although I suspect whole grain would be good as well)…roughly equal amount as the mayo
- Seasonings to taste. I used Parsley and Paprika for the sauce and chives for the topping.
- Panko Bread Crumbs
- Preheat your oven to 350 degrees F, and line a baking sheet with foil.
- Scoop your mayonnaise and mustard into a mixing vessel, and stir them with a fork to combine, and add in your desired seasonings.
- Give your foil a quick oil spray, and put your cod fillets on the pan
- Scoop and spread your mustard/mayo conglomeration of goodness over the fish
- Sprinkle some panko on top
- Stash in the oven for about 12-15 minutes (depending on starting temperature of the fillets and thickness), and then hit it with a low broil for a few more minutes to brown the panko. You’re done when your fish reaches an internal temperature of 145 degrees F, and not a moment before!
- Plate, devour, and enjoy!