Panko Crusted Cod
Serves 2.

Ingredients:

2 Lummi Island Wild cod filets, thawed
2 tbl flour
1 egg
1 ½ tsp Mustard & Co. dill and garlic mustard
¼ c panko breadcrumbs
2 sprigs dill, finely chopped (optional)
Salt and pepper
Dill and Mustard Aioli, for serving (recipe follows)
Lemon slices and dill sprigs (optional), for serving

Preheat oven to 400 and line a cookie sheet with parchment paper. Pat filets dry with paper towel. Place flour in a plate or shallow dish (amounts are approximate—it should be enough to cover the bottom of the plate). Whisk egg with a small splash of water, then pour into a shallow dish. Mix panko with dill (if using) and a pinch of salt and pepper and place in a third dish. Working with one filet at a time, dredge each first in flour, shaking off excess, then in egg wash, then in panko mix. Once each filet has been coated, place on parchment-lined sheet. Bake for 15-20 minutes, rotating if necessary, until breading is golden brown and flesh flakes easily. Garnish with more fresh dill and serve with lemon wedges and aioli.

Mustard Dill Aioli

Ingredients:

1 tbl Mustard & Co. dill and garlic mustard
2 tbl mayonnaise
1 lemon (optional)
1 clove garlic (optional)
Fresh dill (optional)
Salt and pepper

Combine mustard and mayonnaise in a small bowl. Season with salt and pepper to taste. If desired, add a bit of grated lemon zest, a squeeze of lemon juice, and chopped fresh dill and grated garlic to taste.