Cod with sauteed zucchini and couscous

Recently Patrick divulged to me that he wished more than salmon made up our "fish" nights. Well I'm certainly a wife that wants to keep my husband pleased so off I went determined to add more variety to our fish rotation in the meal plan. Enter this recipe - pan-fried cod with mustard-caper sauce. We served the fish on a bed of couscous with sauteed zucchini and onion. He approved but by the time I finally made this meal he had forgotten about his request! Silly Patrick!

Pan-Fried Cod With Mustard-Caper Sauce from Real Simple
   Serves 4 (we halved)

2 tbsp whole-grain mustard
1 tbsp capers, drained
4 tbsp plus 1 tsp olive oil
4 6-oz pieces skinless cod, halibut, or striped bass fillet
kosher salt and black pepper

   In a small bowl, stir together the mustard, capers, 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 minutes per side.

   We hope you've enjoyed this double post Friday! This post was originally scheduled for last Friday but didn't make it up - our apologies!

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