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
Portion the fish. In a small bowl stir together the mustard, capers, tarragon, 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.