Fish Fillet
Method
For cooked cod or similar mild white fish, you want a sauce with some acid and brightness to lift it. A few easy ones you can make in minutes:
Tartar sauce is the classic. Mix mayo with chopped pickles or capers, a squeeze of lemon, a little Dijon, and fresh dill or parsley. Takes two minutes and works with almost any white fish.
Lemon garlic butter is hard to beat for cod. Melt butter, stir in minced garlic, a good squeeze of lemon, and parsley. Spoon it over or dip — rich and simple.
Garlic yogurt or herby sour cream if you want something lighter: Greek yogurt, lemon, garlic, salt, and dill. Basically a quick tzatziki, especially good if you add grated cucumber.
Lemon-Dijon for a sharper hit: whisk Dijon mustard, lemon juice, olive oil, and a touch of honey.
Spicy mayo / sriracha aioli if you want some heat: mayo, sriracha, lime, a little garlic.
Since you’ve already got avocado out for the salad, you could also mash some with lime, salt, and a spoon of yogurt for a creamy avocado dip that pairs really well with white fish.
If you tell me whether you’re going creamy, buttery, or tangy, I’ll give you exact quantities for one good sauce.