COD FISH RECIPES: COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST

COD FILLETS WITH MUSTARD-TARRAGON CRUMB CRUST

A baked cod dish with a fragrant, golden crust of Dijon mustard, fresh tarragon, garlic, and buttery breadcrumbs.

Ingredients (Serves 4)

For the Fish

4 cod fillets (5–6 oz each), skinless
Salt and freshly ground black pepper
2 tablespoons olive oil (for drizzling)

For the Mustard–Tarragon Crumb Crust

3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard (optional but great for texture)
2 tablespoons mayonnaise or crème fraîche
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons fresh tarragon, finely chopped
1 tablespoon fresh parsley or chives, chopped
1–2 small garlic cloves, minced
1 cup fresh breadcrumbs (panko works beautifully for extra crunch)
3 tablespoons melted butter
¼ cup grated Parmesan cheese (optional for richness)
Pinch of smoked paprika or cayenne (optional)

Instructions

1. Prep the Fish

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment or lightly oil a baking dish.
Pat the cod fillets dry thoroughly—this helps the crust adhere.
Season lightly with salt and pepper and place them evenly on the tray.

2. Make the Mustard–Tarragon Layer

In a small bowl, mix together:

Dijon mustard
Whole-grain mustard
Mayonnaise or crème fraîche
Lemon zest and juice
Tarragon, parsley, and garlic

Stir until creamy and well blended.

3. Make the Crumb Topping

In a separate bowl, combine:

Fresh breadcrumbs (or panko)
Melted butter
Parmesan (if using)
Pinch of smoked paprika or cayenne

Toss until the crumbs are lightly coated and just damp from the butter—this ensures browning.

4. Assemble

Spoon or brush a generous layer of the mustard–tarragon mixture over the top of each cod fillet.
Press the buttery crumbs firmly on top so they stick.
Drizzle the fillets very lightly with olive oil for extra browning.

5. Bake

Bake for 12–15 minutes, depending on the thickness of the cod.

The fish should flake easily with a fork.
The crumb crust should be lightly golden.
If you want extra browning, switch to broil for the final 1–2 minutes.

Optional Lemon–Butter Drizzle

Warm together:

2 tablespoons butter
1 tablespoon lemon juice
1 teaspoon chopped tarragon

Drizzle over the cod just before serving to deepen the herbal flavor.

Serving Suggestions

Serve with any of the following:

Steamed asparagus with lemon
Roasted baby potatoes or garlic mashed potatoes
Buttered green beans
A simple salad of mixed greens with a light vinaigrette
Rice pilaf with herbs

Chef’s Notes

This crust also works well with halibut, haddock, or tilapia.
Tarragon pairs exceptionally well with mustard—the combination gives a French bistro feel.
If you love a bolder crust, add crushed toasted almonds or hazelnuts to the breadcrumbs.
Leftovers reheat best in a hot oven or air fryer—avoid microwaving, which softens the crust.

OTHER RECIPES

COD FISH RECIPE INGREDIENTS

4 Tablespoons coarse fresh breadcrumbs
1 Tablespoon chopped fresh tarragon
1/2 teaspoon grated lemon zest
2 teaspoons melted butter
Salt and freshly ground black pepper
2 cod fillets, about 6 ounces each and 1 inch thick
1/2 teaspoon Dijon mustard

COD FISH RECIPE INSTRUCTIONS

Heat the oven to 450°F. In a small bowl, gently mix the crumbs, tarragon, lemon zest, melted butter, and a little salt and pepper.

Spread each fillet with 1/4 teaspoon mustard and season with more salt and pepper. Carefully pat the crumb topping over the surface of each fillet, pressing lightly so it sticks.

Brush a little oil onto a small baking sheet or shallow baking pan and set the fillets on the oiled spot (or use a nonstick pan). Bake the fish in the hot oven until the topping is golden brown and crisp and the fish is tender all the way through when you poke it with a thin knife or a skewer, 10 to 15 minutes.

If the topping seems like it's going to burn before the fish is done, turn the heat down to 375°F.
Serve immediately.

VIDEO:

COD FISH RECIPES