Recipe: Panko-Crusted Cod with Mustard Dill Aioli

Recipe: Panko-Crusted Cod with Mustard Dill Aioli

  • posted on: December 21, 2019
  • posted by: Kari Fetrow
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Hi folks, Caroline from the Farm Market here! During this long holiday season I thought it would be nice to share a fresh and light dish. Lets be honest, we all may need a break from the heavy holiday fare.

Lummi Island Wild has been named one of the most sustainable fisheries in the world, and we’re lucky to carry their products at 21 Acres. It may seem counter intuitive, but I recommend buying fish frozen for the freshest results. Nearly all fish is frozen before being sold, and you never know how long ago it was defrosted when you buy it at a conventional seafood counter. Simply pop the frozen filets in the refrigerator in the morning and they’ll be ready to cook by dinnertime.

I devised this recipe to come together quickly after a long day working in the Farm Market. The aioli is wonderful with fresh dill, garlic, and lemon, but feel free to leave those out for a lightning-fast two-ingredient sauce. I served this on a bed of vegetable orzo.

Panko Crusted Cod
Serves 2.


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


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.