Pan-Fried Cod with Mustard Caper Sauce

By Jaclyn

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

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.