Cod with tangy mustard sauce


Spring is here, and that means I’m craving lighter, brighter-tasting meals. Cod is the perfect fish to pair with this piquant sauce; it’s meaty but mild and doesn’t taste overly fishy or compete with the sauce’s flavor.

Cod with tangy mustard sauce

Ingredients for cod

  • 1 tbsp whole-grain mustard
  • 1 tbsp capers, chopped if large
  • 1 tbsp plus 1 tsp olive oil
  • Salt & pepper
  • 2 6 oz. pieces of cod

Ingredients for salad

  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt & pepper
  • 1/3 English cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 head Boston or Bibb lettuce


  1. In a small bowl, combine the mustard, 1 tbsp olive oil, and 1 tbsp water. Add more water if needed to adjust consistency to spoonable.
  2. Pat cod dry and season with salt and pepper. Heat 1 tsp olive oil in a non-stick pan over medium heat. Cook cod until opaque throughout, about 5 minutes per side. Remove fish and drizzle with mustard sauce.
  3. In a large bowl, whisk together olive oil, lemon juice, and about 1/2 tsp salt and pepper. Add cucumber, onion, and lettuce and toss to coat. Serve with fish.

If you’re unable to find cod, haddock and tilapia are good substitutes.