The other day while window-shopping in the seafood section of Whole Foods, I saw a beautiful piece of fish that I just could not pass up.
I came home and scoured around for a recipe, and I came across one that came from Real Simple Magazine. I was thrilled because I had the ingredients on hand and I didn’t even have to go to the store!
2 tbsp whole grain mustard
1 tbsp capers, drained
1 tbsp fresh chopped tarragon (optional)
2 tbsp olive oil
1 tsp honey (optional)
4 6-ounce pieces skinless cod
Salt, pepper, paprika to taste
Lemon Juice
Portion the fish. In a small bowl stir together the mustard, capers, tarragon, honey, and 2 tbsp olive oil. Add 2 tbsp water and stir.
Coat a frying pan with the oil of your choice. (Choose bacon.) Season the cod with salt/pepper/paprika. Bring pan to medium high heat and cook the cod until opaque. The amount of time the fish needs in the pan completely depends on its size and shape.
This was a very thick piece of meat, and at this size it took me about 6-7 minutes per side.
Plate the cod with your favorite veggies as a side. Spoon the mustard-caper sauce over the fish. It is really tasty, and I especially loved the texture of the grainy mustard against the buttery fish.
Enjoy!
Leigh
**I also have had success baking the cod loins.
The Prime Pursuit 
Nom! I am so trying this: previously I have always been about the salmon or tuna, but have been trying to make myself eat more white fish because it is a nicer vehicle for other flavors – saving this recipe for sure!!
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Sweet. 🙂 This was really tangy and delicious. Let us know how it turns out. You have an awesome blog. I also just love eating clean with no gimmicks, rules, etc. Just real food, delicious and nourishing. I hope you continue to enjoy your experience!
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can you make this next week? looks so good!
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yes we will go to WF on our way home from GSP. can’t wait!
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What do you do with the lemon juice?
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Squeeze over top as a garnish!
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Very disappointed with this recipe. Found the flavor to be strong and somewhat bitter.
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Oh no! I am so sorry you didn’t like it.
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We ❤️ the sauce, we didn’t like it with cod. Thought the flavor of the sauce overpowered the flavor of the Cod. Thanks for the recipe.
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Thanks so much for the feedback.
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we loved the dish ! will make again because it’s easy.I’m fine with a saute but husband likes dips or sauces with fish.
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Thanks for the feedback, so glad you liked it—I am **all about** simple but full flavored. Cheers!
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Ok so Im very intrigued by this ingredient list. I have to make the sauce because I truly cant imagine how mustard, caper and tarragon comes together and I need to know lol. It sounds like this sauce would great on a pan fried chicken breast also. Thanks for the inspiration!
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I know I am late to the party but I just started buying cod
( in Costco, it’s fresh and the price is very reasonable.) The mustard caper sauce makes all the difference.
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