Preheat and prep. Heat your oven to 400°F (205°C). Line a baking sheet with parchment or lightly oil a baking dish. Pat the cod dry on all sides so the glaze sticks.

Make the glaze. In a small bowl, whisk together 3 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain mustard, 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon smoked paprika, a pinch of red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Taste and adjust: add more honey for sweetness, more lemon for brightness, or more mustard for tang.

Season the fish. Sprinkle the cod with a light pinch of salt and pepper on both sides. Place it on the prepared pan, leaving space between pieces.

Glaze generously. Spoon the honey mustard mixture over the top and sides of each fillet. Let any extra pool around the fish—it will thicken and baste in the oven.

Optional butter boost. Dot 1–2 tablespoons of butter in small pieces around the fish for a silkier sauce and deeper browning.

Bake until just cooked. Slide into the oven and bake 10–14 minutes, depending on thickness. Thinner fillets may be done at 9–10 minutes; thicker ones can take up to 15. The cod is ready when it flakes easily with a fork and turns opaque throughout.

Broil for glaze caramelization. For a lightly sticky, golden top, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning the honey.

Rest briefly. Let the fish sit for 2 minutes so the juices settle. Spoon any pan sauce over the fillets.

Finish and serve. Sprinkle with chopped parsley or chives and a final squeeze of lemon. Serve with rice, roasted potatoes, green beans, asparagus, or a crisp salad.