Pan-Fried Cod with Mustard Caper Sauce
By Jaclyn
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Ingredients
- 2 T. whole-grain mustard
- 1 T. capers, drained
- 1 T. chopped fresh tarragon (optional)
- 4 T. plus 1 tsp olive oil
- 4 6-oz pieces skinless cod, halibut, or striped bass fillet
- kosher salt and black pepper
Details
Preparation
Step 1
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 salt and pepper and cook until opaque throughout, 4 to 7 minutes per side.
3. Drizzle the cod with the mustard-caper sauce.
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