1. Preheat your oven to 200°C (400°F).

2. In a shallow dish, combine panko breadcrumbs, chopped fresh dill, salt, and pepper.

3. In a separate dish, melt the butter.

4. Take each cod fillet and dip it into the melted butter, making sure to coat both sides.

5. Then roll the cod fillet in the panko breadcrumb mixture, gently pressing the crumbs onto the fish to ensure they stick.

6. Place the breaded cod on a baking sheet lined with parchment paper.

7. Bake the cod in the preheated oven for 12-15 minutes, or until it's cooked through and flakes easily with a fork.

8. While the cod is baking, start preparing the sour cream and citrus sauce.

9. In a medium saucepan, whisk together sour cream, milk, fish bouillon cube (or fish stock), and light cornstarch.

10. Bring the mixture to a simmer over medium heat, whisking constantly, until the sauce thickens.

11. Remove the sauce from the heat and stir in grated lemon zest, honey, salt, and pepper.

12. Serve the baked cod with the sour cream and citrus sauce spooned over the top.

13. Garnish with chopped fresh parsley.