Deviled Cod Fillet

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!

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