Pan-Fried Cod With Mustard-Caper Sauce

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Ingredients

2 tablespoons whole-grain mustard

1 tablespoon capers, drained

1 tablespoon chopped fresh tarragon (optional)

4 tablespoons plus 1 teaspoon olive oil

4 6-ounce pieces skinless cod, halibut, or striped bass fillet

kosher salt and black pepper

1 large head Bibb lettuce, torn (about 6 cups)

1/2 English cucumber, thinly sliced

1/4 small red onion, thinly sliced

2 tablespoons fresh lemon juice

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