Pan-Fried Cod With Mustard-Caper Sauce

Ingredients:

• 2  tablespoons  whole-grain mustard
• 1  tablespoon  capers, drained
• 1  tablespoon  chopped fresh tarragon (optional)
• 4  tablespoons  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)
• 1/2  English cucumber, thinly sliced
• 1/4  small red onion, thinly sliced
• 2  tablespoons  fresh lemon juice

Directions:

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.