Step 1

Preheat oven to 425 F. Cover one or two sheet-pans with foil. Set racks over the foil (this is optional, but if air is able to circulate under the fish it cooks more evenly and has a nicer texture).

Step 2

Pat the fish dry with paper towels and set it on the sheet-pans. Set aside.

Step 3

In a wide skillet over medium-high heat, warm the olive oil. Add the panko and stir well to coat the panko. If the panko seems dry add another drizzle of oil. Toast until lightly browned, stirring frequently, about 4 minutes. As the panko toasts, season with a light sprinkle of salt.

Step 4

In a small bowl, mix together the creme fraiche, dill, lemon juice, mustard and salt.

Step 5

Spread a light layer of the creme fraiche sauce evenly over the top of each fish fillet (be careful not to dip a spoon back into the creme fraiche that has touched the raw fish).

Step 6

Use a spoon to lightly pat and spread panko over the fish, evenly covering the fillets.

Step 7

Bake for about 12 minutes, until the fish easily flakes apart with a fork.

Step 8

Serve the baked cod with panko with the leftover creme fraiche mustard sauce on the side.