Crusted Dijon Cod

Crusted Dijon Cod

with Dilled Fingerling Potatoes and Roasted Broccoli

Read more

Cod is one of our favorite fish to cook with because it’s incredibly versatile and embraces flavors both adventurous and plain—in this case, a supremely crispy coating of panko breadcrumbs, Dijon mustard, and parsley. The fish is perfectly content next to crispy roasted broccoli and dill-flecked potatoes here too, making for an easy-to-make, easy-to-love recipe.

Tags:Eat FirstContains shellfish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Cod Fillets


12 ounce

Fingerling Potatoes

¼ ounce


2 clove


8 ounce

Broccoli Florets

1 unit


2 teaspoon

Dijon Mustard

¼ ounce


¼ cup

Panko Breadcrumbs


Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1925 kJ
Calories460 kcal
Fat15 g
Saturated Fat5 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber10 g
Protein39 g
Cholesterol90 mg
Sodium310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 1-inch pieces. Pick fronds from dill and discard stems. Finely chop fronds until you have 1 TBSP. Finely chop parsley. Mince or grate garlic. Zest lemon until you have ½ tsp zest, then cut into wedges.


Place potatoes in a medium pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until potatoes are easily pierced by a fork, about 15 minutes. Drain, then return to pot.


Meanwhile, toss broccoli florets on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until beginning to turn bright green, about 5 minutes (we’ll be adding more items to the sheet later).


In a small bowl, combine parsley, lemon zest, panko, half the garlic, a pinch of salt and pepper, and a drizzle of olive oil. Pat cod dry with a paper towel, then brush fillets with a drizzle of olive oil. Season all over with salt and pepper.


After broccoli has roasted 5 minutes, remove sheet from oven. Give broccoli a toss and push toward one side. Place cod on other side of sheet. Brush a thin layer of mustard onto tops of fillets, then press crust mixture into mustard. Return sheet to oven and cook until broccoli is tender and cod is cooked through and flakes easily, 8-10 minutes.


Add 1 TBSP butter, remaining garlic, and dill to pot with potatoes. Heat over medium heat and toss until butter is melted and garlic is fragrant, 1-2 minutes. Divide potatoes, broccoli, and cod between plates. Serve with lemon wedges on the side for squeezing over.