Pan-Fried Cod With Mustard-Caper Sauce

Pan-Fried Cod With Mustard-Caper Sauce
Johnny Valiant
Drizzle the zesty no-cook sauce over the simply seasoned cod and salad to give this meal an instant punch.

Get the recipe for Pan-Fried Cod With Mustard-Caper Sauce.
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

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

Directions

  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.

 

Sarah Copeland
November 2011

Nutritional Information

  • Per Serving
  • Calories 278
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 65 mg
  • Sodium 698 mg
  • Protein 28 g
  • Carbohydrate 5 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 45 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments