Pan Fried Cod With Mustard Caper Sauce Recipe

I love this recipe because the blend of tangy Dijon mustard with zesty capers and a splash of white wine brings a gourmet vibe to my dinner table without requiring a reservation. Plus, the crispy pan-seared cod paired with a buttery, aromatic sauce makes my taste buds do a happy dance every time!

I enjoy preparing meals that combine taste and good nutrition. My “pan-fried cod with mustard caper sauce” achieves that combination beautifully.

I use cod as the main fish here. It’s perfect because it’s relatively mild (which lets the sauce shine) and has a good amount of lean protein and healthy omega-3 fatty acids.

This dish (and automatically the sauce) is your go-to if you want something that’s packed with flavor but not too heavy. The sauce is where we really bring in some assertive, bold flavors.

Ingredients

Fillets of cod: Protein-rich, low-fat source; delicate, subtly sweet taste.

Certain fats: Healthful unsaturated fats such as those in olive oil bring richness and depth.

The shallot has a mild flavor reminiscent of onion, with a hint of garlic.

They are best when used to enhance rather than dominate—making them a choice ingredient in sweet or savory applications when you want to add a little something without being too obvious.

If you have only yellow or red onions on hand, you can use either instead.

Garlic: Possesses antioxidant qualities; improves the umami flavor.

White wine: Contributes acidity; deglazes pan, enriching flavor.

Mustard, Dijon: Texture: creamy.

Flavor profile: tangy and zesty.

Capers are salty, tangy bursts that elevate a dish’s complexity.

Juice from lemons: Enlivens flavors; contributes bright acidity.

Parsley: Notes of freshness and herbs; garnish that is so rich in vitamins.

Ingredient Quantities

• 4 cod fillets (about 6 ounces each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 2 tablespoons Dijon mustard
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Cod fillets should be seasoned on both sides with salt and freshly ground black pepper.

2. In a large skillet, heat the olive oil over medium-high heat.

3. Place the fillets in the skillet, cooking them for about 3-4 minutes on each side. They’re done when they’re golden brown and cooked through. Remove from skillet and set aside on a plate.

4. Turn the heat down to medium, then add the same skillet’s melted butter.

5. When the butter is melted, add the shallot that has been chopped finely and the garlic that has been minced. Sauté for approximately 1-2 minutes until the shallot takes on a translucent appearance and the kitchen smells like it was made for a gourmet restaurant.

6. Add the dry white wine to the pan, scraping up any browned bits from the bottom with a spatula. Allow it to simmer for about 2 minutes until somewhat reduced.

7. Incorporate the capers and the Dijon mustard into the well-combined and mixed substance.

8. Stir in the lemon juice, then taste and adjust seasoning if necessary.

9. Put the cod fillets back into the skillet (sauce them well, mmm good) and let them warm back up for a minute or two.

10. Chopped fresh parsley can be used to garnish the dish. It can then be served in a timely manner, with lemon wedges on the side, to complement the flavor of the pan-fried cod with mustard caper sauce.

Equipment Needed

1. Large skillet
2. Measuring spoons
3. Cutting board
4. Chef’s knife
5. Spatula
6. Plate
7. Small bowl (for mixing sauce ingredients)

FAQ

• Can I use another type of fish instead of cod?It is permissible to swap out other firm, white fish such as haddock or halibut.
• What can I use instead of white wine?Chicken broth or even water makes a perfectly good stand-in for this non-alcoholic version of a dish.
• Is it necessary to use unsalted butter?Using unsalted butter allows you to control the saltiness better, but you can also use salted butter and adjust the salt to suit your taste.
• How do I prevent the fish from sticking to the pan?Ensure that the pan is hot before you add the fish and do not shift the fillets too quickly while they are cooking.
• Can I prepare the sauce in advance?Reheating makes serving possible, but there’s no getting around it: fresh is best. Food scientists and cookbook authors offer the following guidelines to ensure that prepared, then reheated, salads maintain good texture, flavor, and appearance. Guidelines for Maintaining Quality When Preparing Salads Ahead of Time
  1. Do the work. Prepare ingredients before mixing the salad.
  2. Choose your mixing moment. Mix dressing and salad at the serving moment, if possible.
  3. Mind the moisture. Avoid introducing excessive moisture either in the dressing or by underripe ingredients.
  4. Be cool. Maximum refrigerator storage time is 24 hours.
  5. Use the high road. If preparing a pasta or grain salad, use only whole-grain pasta or toasty, wholly cooked grains.
• How can I make this dish dairy-free?Replace the butter with a suitable dairy-free alternative like olive oil or coconut oil.
• How should I store leftovers?Keep in an airtight container, refrigerated, for a maximum of 3 days. Reheat slowly—too much heat will dry out the fish.

Substitutions and Variations

Cod fillets: For a similar mild flavor, substitute with haddock or pollock.
Use grape seed oil or avocado oil as alternatives to olive oil.
Substitute chicken broth for a non-alcoholic option when the recipe calls for dry white wine.
Whole grain mustard: Use to replace Dijon mustard for a change in texture.
Capers: Employ minced green olives as a stand-in for the caper’s sharp, briny taste.

Pro Tips

1. Pat the Cod Dry Before seasoning the cod fillets, pat them dry with paper towels. This helps ensure a nice golden-brown crust when frying.

2. Use a Non-Stick Skillet To prevent the cod from sticking and breaking apart, consider using a non-stick skillet. This makes it easier to flip the fillets without them falling apart.

3. Deglaze Thoroughly When adding the white wine, make sure to deglaze the pan thoroughly by scraping up all the browned bits. This adds depth and flavor to the sauce.

4. Simmer the Wine Properly Allow the wine to simmer and reduce adequately before adding the mustard and capers. This will enhance the flavor concentration of the sauce.

5. Taste and Adjust Seasoning Before returning the cod fillets to the sauce, taste the sauce and adjust the seasoning with salt, pepper, or additional lemon juice if necessary to ensure it’s balanced and flavorful.