I think this has potential but redoing it to be more palatable would make it an entirely different recipe. As others have mentioned this was kind of a "bottom of the fridge" meal for me prior to my holiday menu shopping. My first red flag was "mayonnaise" which is about equal in my book to "open a can of cream of mushroom soup." In terms of something to add on the fly that might make this palatable it was a toos up between dill and ground red pepper. I chose the pepper and it gave it a bite which was the only thing that made it edible. I think the dijon also might work and I might try it again with that change just to see. Butter AND mayo? That much fat overpowers the fish. Also this sauce makes the cod fillets (a hearty, flaky, firm fish) quite soggy and miserable. Sorry. I do see the potential (without mayo and with something that tastes like something) but this is a full thumbs down for me. About as white bread middle of the country as it is possible to get. Without cream of mushroom soup that is.
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I think this has potential but redoing it to be more palatable would make it an entirely...