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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a shallow bowl, combine the panko breadcrumbs, chopped fresh parsley, chopped fresh dill, garlic powder, lemon zest, salt, and black pepper. Stir well to ensure all ingredients are evenly distributed.
Pat the cod fillets thoroughly dry with paper towels. This step is crucial for achieving a crispy crust.
Brush each side of the dry cod fillets with dijon mustard, ensuring a thin, even layer. This acts as an adhesive for the breading.
Gently press each mustard-coated fillet into the breadcrumb mixture, ensuring both sides and edges are well covered. Lightly pat the breading to adhere.
Arrange the breaded cod fillets on the prepared baking sheet. Drizzle 1 tablespoon of olive oil over the top of each fillet.
Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the crust is golden brown and crisp. Cooking time will vary based on fillet thickness.
Serve immediately with a fresh lemon wedge or your favorite side dish.