Make the Dijonnaise Garnish
: Bring a large pot of salted water to a boil. Add the carrots
and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain
well and squeeze the excess water from the spinach
the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm.
Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear
the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish
is opaque, moist and lightly firm when pressed.
Preheat the broiler.
Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives
, and olive oil and pat evenly over the fish. Broil
just until the crumbs are golden brown.
Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.