Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon capers (drained and rinsed)
  • 1 tablespoon fresh tarragon (chopped, or 1 teaspoon dried tarragon)
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 4 skinless cod fillets
  • 1/2 cup Wondra Flour
  • 2 tablespoons canola oil
  • salt and black pepper (to taste)

Instruction

  • In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.
  • Pat the cod fillets dry and season with salt and pepper. Dust each fillet with the flour until well coated. Then shake off the excess flour.
  • Heat 2 tablespoons of canola oil in a heavy bottomed pan, such as a cast iron. Cook until opaque throughout, 4 to 5 minutes per side.
  • To serve, drizzle the cod with the mustard-caper sauce.