1. Wash the cod fillets, pat them dry, drizzle with lemon juice and salt them.
2. Bake the fish in a buttered dish in a 180 °C oven for about 15 minutes until just tender.
3. For the sauce, melt the butter in a saucepan, stir in the flour and cook until pale.
4. Pour in the stock and cream and cook, stirring constantly, until thickened.
5. Stir in the mustard and the chopped dill and season with pepper - do not let it boil again.
6. Serve the baked fillets coated with the mustard sauce and boiled potatoes.
Tip: Always add the mustard at the end of the sauce, as boiling makes it bitter.
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