Cod (or similar) with caper sauce

[Kath]

I served with new potatoes and green beans instead of the salad but both are great.

Cod with Caper Sauce

2 tablespoons whole-grain mustard
1 tablespoon capers, drained
1 tablespoon tarragon
4 tablespoons plus 1 teaspoon olive oil
4 6-ounce pieces skinless cod, halibut, or striped bass fillet
sea salt and black pepper

1 large head lettuce, torn (about 6 cups)
1/2 English cucumber, thinly sliced
1/4 small red onion, thinly sliced
2 tablespoons fresh lemon juice


In a small bowl, stir together the mustard, capers, tarragon 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 ½ teaspoon salt and ¼
teaspoon pepper and cook until opaque throughout, 4 to 7 minute
per side.

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.

Alternatives

Use lemon or white wine vinegar instead of mustard
Use butter instead of olive oil and serve the sauce warm
Use Parsley instead of tarragon is using lemon or wine vinegar