Pan fried cod with mustard caper sauce

Pan Fried Cod with Mustard Caper Sauce

Author Real Simple


  • 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


  1. 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.)
  2. 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.
  3. 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.