First impression it needs salt. I guess I would salt the fish on both side before putting in the pan. Also I only had extra virgin olive oil in the house (it overpowered the flavors). I would also cut the amount of oil n half. You don't need all of the oil. It is a little on the sweet side, but not bad, a little more mustard would help. Changing to Dijon or brown mustard would add the tang I am looking for. It is so easy I will try this recipe again tasting the sauce as I go along to get the right mix. Always try the original once before making any changes.
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