Thanks to my trusty cast iron skillet, this pan fried cod with mustard caper sauce seared beautifully. The mustard caper sauce is a lively flavor for the cod. With a fresh green salad, it’s a beautiful and simple meal.
Pan fried cod with mustard caper sauce served with simple salad and eggplant caponata.
Purchasing seafood for our weekly fish dinner finds me experiencing my mini-anxiety issues. What will they have…will I know what it is…how much will it cost…will I be able to cook it…if it’s wild caught…how fresh is it… really, should I just buy it from the frozen section…should I just go with the dependable farmed salmon…actually, those chicken breasts in the next section look familiar and easy.
I’ve lived land-locked all my life. As soon as the pan is heated and the fish unwrapped, I cross my toes and fingers for a edible outcome. Cooking fish seems like such a fickle event for me. So fickle that I compare it to the science of baking a yeast-based bread. So with all that said, I’m blaming our altitude and humidity on every inedible piece of fish that’s hit our dinner table. HA.
I wanted a white fish this week. The fish counter found us with the option of either $12 per pound cod, $12/pound turbot, or $30/pound sea bass. The “fishmonger” tried to steer me toward the turbot. I’ve never had it…don’t know what it is. He said it had a milder flavor than cod, a “lighter fish”. I was leery.
I didn’t want to spring for that chunk of expensive Sea Bass, which was on sale at $30/pound, so chose the cod. As he pulled those thin, long skinny pieces of fish to the scale for their weigh in, I automatically pictured them overcooked and mushy. Sometimes I think it’s harder to cook a thin piece of fish than a thick one.
See how stressful this is? I probably even have you reaching for the Valium.
Thanks to a medium-high heat and my trusty Lodge cast iron skillet, I ended up with a pretty good sear on one side. It cooked in a flash with no chance for turning to brown on the other side, I rushed it to our plates and topped it with the sauce.Tender and flaky. Whew. The mustard caper sauce was quite a lively flavor paired with the cod. And we loved the super simple salad with was easily tossed with lemon juice, olive oil and salt and pepper. This is a quick meal compliments Real Simple.
If you don’t have a cast iron skillet, I’d put it on my wish list if I were you. It’s a beautiful piece of equipment to have in your kitchen. It sears and browns so beautifully that you feel like a trained restaurant chef. I’ve even trusted delicate scallops to my cast iron for our favorite Seared Scallops with Pinot Gris Butter Sauce. I’ve included an affiliate link for your convenience.
- 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 cups large head Bibb lettuce torn (about 6 )
- 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.
Pan Fried Cod with Mustard Caper Sauce …It’s What’s for Dinner.
Jane says
September 15, 2012 at 5:40 pmahh thank you! I will send you an email. I must say though, that fish buying stresses me out too! I want to try sea bass sometime, but it is just so expensive!
Lea Ann says
September 17, 2012 at 6:44 amI may just have to start acting like I’m rich and buy the good stuff. 🙂
Chilebrown says
September 15, 2012 at 8:27 pmif you cannot see the ocean the fish is not fresh. An old saying but makes sense. We have http://www.montereyfish.com/ Best fish and all is politicaly correct. You pay for the privilige of peace of mind but great stuff.
Lea Ann says
September 17, 2012 at 6:43 amThanks ChileB. I’ll check out that link. And love the saying.
Marina@Picnic at Marina says
September 15, 2012 at 9:43 pmCongratulations to Jane! She does have a lovely blog.
Pan fried cod is delicious, love it. Cod is one of my favorite fish, I would choose it over salmon… 🙂
Lea Ann says
September 17, 2012 at 6:43 amI love Jane’s blog.
Karen Harris says
September 16, 2012 at 6:31 amI totally feel your anxiety when it comes to buying a cooking fish. My personal favorite is halibut, but between the rarity, cost and sustainability issues, I usually default to flounder, Dover sole or opakapaka which the fishmonger at Whole Foods says that always usually have on hand. Even though I grew up on the coast I am by no means an expert. I just like something very mild in flavor. This looks like a delicious topping. I’ll be sure to give it a try next time I feel brave enough to buy fish.
Lea Ann says
September 17, 2012 at 6:43 amI totally agree with the Halibut “thing”. I don’t think I’ve ever tried flounder and most certainly will buy that opakapaka next time. Thanks Karen.
Sam @ My Carolina Kitchen says
September 16, 2012 at 8:00 amWe eat fish or seafood at least three times a week, yet I never seem to think of cod. You’ve give me a reason with this yummy sounding mustard & caper sauce. Sea bass is off the charts expensive. I only eat it if we’re in a very good restaurant and I trust the chef.
Sam
Lea Ann says
September 17, 2012 at 6:42 amWe need to eat fish or seafood three times a week. Now if I could just cook it. 🙂
Axelle the french cook says
September 16, 2012 at 11:27 amIt looks fresh, easy and delicious ! All for me 😉
Lea Ann says
September 16, 2012 at 4:11 pmThanks so much for stopping by and the comment.
vianney says
September 16, 2012 at 7:58 pmI always worry when cooking fish also..always afraid I will make a mess of the whole dish ~ I always lean toward shrimp, lOL!! Great caper sauce~
Lea Ann says
September 17, 2012 at 6:41 amShrimp most certainly seems to cooperate better. 🙂
Larry says
September 17, 2012 at 7:51 amWay to go LA, it looks just right and I really like the sound of the sauce. I should have tossed a bag of our lake crappie in the freezer to bring to you.
Vickie says
September 17, 2012 at 3:00 pmBeautiful photo! That mustard caper sauce sounds like such a great topping for pan-fried fish. Especially a white flaky fish like that. Yum!
I am also a chicken of the sea (food) except for wild caught salmon and catfish. If you ever see fresh flounder, go for it and bake it with lemon, wine, butter & garlic.
Lea Ann says
September 21, 2012 at 4:51 pmThanks for the compliment on the photo Vickie! I’ve never purchased flounder. Next time I see it, I’ll most certainly buy it.
Cathy at Wives with Knives says
September 17, 2012 at 4:31 pmIt’s amazing, isn’t it? A piece of fresh halibut can cost more than a filet mignon (and it’s caught right off the Oregon coast!) Your dinner looks so delicious and I can’t wait to try the mustard-caper sauce. I agree with you about cooking the thin pieces. They usually cook so fast. So much stress…
Lea Ann says
September 21, 2012 at 4:50 pmBut I love that halibut dearly. I splurge when I’m feeling rich.
Axelle the french cook says
September 19, 2012 at 2:58 amI’ve never really cooked a fish … I mean, we eat fish, but “industrial” ones. I never dare to cook a “real” fish ! I know it’s stupid. Most of all I live close to the sea !!
So, sometimes, we go to eat fishes in restaurant.
Dave says
September 19, 2012 at 2:43 pmGreat post! I think that caper and mustard sauce would great on anything. Heck, I’d probably eat a shingle if it had enough of that sauce on it ;). I’ve made a similar salad dressing and loved it on seafood.
If you get a chance, try the dry-cured capers – just capers and sea salt. The flavor is outstanding.
Lea Ann says
September 21, 2012 at 4:48 pmThanks Dave! And LOL, I agree about the shingle/mustard caper sauce. I’ve seen those capers, I’ll pick some up next time.
Rocky Mountain Woman says
September 19, 2012 at 3:09 pmI have a freezer full of sea bass I caught in Oregon this summer, makes me think the $100 I spent on chartering the boat wasn’t such a bad deal after all!
I’m definitely trying this one with some of my bass…
xxoo,
RMW
Lea Ann says
September 21, 2012 at 4:48 pmWow, that’s a lot of wonderful Sea Bass! I hope you post some of the ways you cook it.
Susan says
September 19, 2012 at 5:55 pmI usually rely on salmon also for our fish dinners – or rainbow trout. Sometimes, I find cod a little bland but topped with your mustard caper sauce it sounds delicious!
Lea Ann says
September 21, 2012 at 4:47 pmMee too Susan. RE: cod and “bland”. That’s why I didn’t go for the turbot, he said it was even milder.
NancyC says
September 22, 2012 at 7:04 amGreat photo and recipe!
Lea Ann says
September 23, 2012 at 8:40 amThanks Nancy.
Drick says
September 22, 2012 at 7:55 ambeautiful Lea Ann, ya can’t go wrong with capers and lemon on flakey white fish… I have never heard of turbot either so I had to google it – turns out it’s a fancy name or similar to our bay flounder, which I love….
very nice recipe and a job well done – BTW.. bet that mustard sauce (and my Bordelaise reduction) would go great with that chicken in the case… have a great weekend
Lea Ann says
September 23, 2012 at 8:40 amWell gosh, do you think they could have told me about turbot at the counter???? :/ I’ll buy it next time. I agree about your sauce and chicken. Your sauces are amazing.
Karen (Back Road Journal) says
September 23, 2012 at 7:56 amYour meal sounds great especially with the sauce. Try turbot the next time it is available…one of my favorites as it has a lovely mild flavor much like flounder or sole. I can’t believe how expensive seafood is in the middle of the country.
Lea Ann says
September 23, 2012 at 8:38 amRe: seafood costs, Karen you haven’t seen anything yet…you should see the price of Lobster. :/ That’s why you’ve never seen it on my blog.