Cooking Light
2
Tbsp. coarse Dijon mustard
1
Tbsp. finely chopped fresh tarragon
1/2
Tbsp. unsalted butter, softened
1 1/2
Tbsp. olive oil, divided
1
Tbsp. water
1
Tbsp. fresh lemon juice
1
garlic clove, finely minced
1
lb. cod or halibut, cut into 4 portions
1/4
tsp. kosher salt
1/4
tsp. freshly ground black pepper
Lemon wedges
1.Preheat the oven to 450 F. 2.In a small bowl, mix together the mustard, tarragon, butter, 1 Tbsp of the olive oil, water, lemon juice, and garlic; set aside. 3.Sprinkle the cod with the salt and pepper. In a shallow ovenproof skillet, heat the remaining ½ Tbsp of olive oil over medium-high heat. Add the cod and sear on one side for 4 minutes. Turn the cod over and sear for 2 minutes on the other side. 4.Pour the mustard sauce over the cod and place the skillet in the oven; roast for 2 to 3 minutes. Serve the cod with the lemon wedges.
