Rating: 3 stars
756 Ratings
  • 5 star values: 109
  • 4 star values: 128
  • 3 star values: 271
  • 2 star values: 200
  • 1 star values: 48
  • 756 Ratings
Sarah Copeland


Credit: Johnny Valiant

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

278 calories; fat 16g; saturated fat 2g; cholesterol 65mg; sodium 698mg; protein 28g; carbohydrates 5g; sugars 2g; fiber 1g; iron 1mg; calcium 45mg.