2 T whole-grain mustard (use one without sugar)
1 T capers, drained
1 T chopped fresh tarragon, or 1 tsp dried
1 tsp extra-virgin olive oil
4 6-ounce pieces skinless, Alaskan cod or halibut
1 large head Bibb lettuce, torn
1 cucumber, thinly sliced
¼ small red onion, thinly sliced
¼ avocado, sliced
2 T fresh lemon juice
Heat oven to 350ºF.
In a small bowl, stir together the mustard, capers, tarragon, 1 tsp olive oil and 2 T +/- water to adjust consistency to make it spoonable
Lightly season fish with salt & pepper. Spread sauce over fish and bake for about 15 minutes, until opaque.
Meanwhile, toss lettuce, cucumber, avocado and onion with lemon juice and sprinkle with pepper. Serve with fish.