Cod In A Mustard Caraway Coat

• 1 tablespoon caraway seeds, finely ground
• 1/4 cup Dijon mustard
• 1 teaspoon freshly ground pepper
• 1 tablespoon unsalted butter
• 4 cod fillets, 6 to 8 ounces each
• 1 cup fresh rye bread crumbs
• 2 tablespoons minced flat-leaf parsley

1. Preheat the oven to 425 degrees.
2. Combine the caraway, mustard and pepper.
3. Set aside.
4. Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the butter.
5. Lay the fillets in the dish, cover each with a quarter of the seasoned mustard and top with the bread crumbs.
6. Bake the fillets until cooked through, about 8 to 10 minutes, depending on the thickness of the fish.
7. Remove the fillets to individual plates and sprinkle with the parsley.

caraway seeds, dijon mustard, freshly ground pepper, unsalted butter, cod fillets, fresh rye bread crumbs, flatleaf parsley

Taken from cooking.nytimes.com/recipes/4455 (may not work)