Pan-fried Cod With Mustard-caper Sauce
You can never have too many hor d'oeuvre recipes, so give Pan-fried Cod With Mustard-caper Sauce a try. For 75 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 25. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 50 calories, 5g of protein, and 3g of fat per serving. This recipe is liked by 28 foodies and cooks. It is brought to you by Real Simple. If you have striped bass, capers, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 13 minutes. With a spoonacular score of 55%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Fishworks! Pan-fried Brill With Creamed Caper Vermouth Sauce, Pan-fried pork with maple & mustard sauce, and Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce.
Servings: 25
Preparation duration: 25 minutes
Ingredients:
1 large head Bibb lettuce, torn (about 6 cups)
1 Tbsp capers, drained
1/2 English cucumber, thinly sliced
1 Tbsp chopped fresh tarragon (optional)
kosher salt and black pepper
2 Tbsps fresh lemon juice
4 Tbsps plus 1 tsp olive oil
1/4 small red onion, thinly sliced
4 6-oz pieces skinless cod, halibut, or striped bass fillet
2 Tbsps whole-grain mustard
Equipment:
bowl
frying pan
Cooking instruction summary:
Directions 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 teaspoon salt and 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 teaspoon each salt and pepper. Drizzle the cod with the mustard-caper sauce and serve with the salad.
Step by step:
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 teaspoon salt and 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 teaspoon each salt and pepper.
3. Drizzle the cod with the mustard-caper sauce and serve with the salad.
Nutrition Information:
covered percent of daily need
