Blog Menu

Pan-Fried Cod with Mustard Caper Sauce

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •   2 tbsps whole-grain mustard
    •   1 tbsp capers, drained
    •   1 tbsp chopped fresh tarragon (optional)
    •   4 tbsps 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)
    •   ½ English cucumber, thinly sliced
    •   ¼ small red onion, thinly sliced
    •   2 tbsps fresh lemon juice


  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.

This great family recipe is thanks to REALSIMPLE Recipes at


Leave a comment

Please note, comments must be approved before they are published