Pan-fried cod with mustard-caper sauce

Real Simple
Serves: 4
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped fresh tarragon (optional)
  • 4 tablespoons plus 1 teaspoon olive oil
  • 4 6-ounce pieces skinless cod, halibut or striped bass fillet
  • kosher salt and black pepper
  • 1 large head Bibb lettuce, torn (about 6 cups)
  • 1/2 English cucumber, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons fresh lemon juice
In a small bowl, stir together the mustard, capers, tarragon (if using), 2 tablespoons of the oil, and 2 tablespoons water. (If necessary, adjust the consistency with more water until the sauce is spoonable.)
Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 4 to 7 minutes per side.
Meanwhile, in a large bowl, toss the lettuce, cucumber, and onion with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle the cod with the mustard-caper sauce and serve with the salad.
*Chef’s note: The fish/sauce were OK (I didn’t make the salad). It tastes pretty much liked you’d expect it to. I used cod and left out the tarragon (blegh!), adding the equivalent of parsley. But I do love me some capers!
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