Description
Pan Seared Cod w Tarr Cream Sauce elegant dins fast restaurantgrade flavor succulent flaky cod herbforward Tarr Cream for chic weeknight dining
Ingredients
- Cod fillets, skin-on if possible (4 fillets, about 6 oz each)
- Kosher salt and freshly ground black pepper
- Olive oil (1 tablespoon)
- Unsalted butter (2 tablespoons)
- Shallot, finely chopped (1 small)
- Garlic cloves, minced (2 cloves)
- Dry white wine or extra fish stock (1/3 cup)
- Heavy cream (3/4 cup)
- Fish stock or chicken stock (1/2 cup)
- Lemon juice (1 tablespoon) and optional lemon zest
- Fresh tarragon, chopped (2 tablespoons) or 1 teaspoon dried
- Red pepper flakes (pinch, optional)
- Capers (optional, 1 teaspoon)
- Fresh parsley or additional tarragon for garnish (optional)
Instructions
- Pat cod fillets dry with paper towels and season both sides with salt and pepper. A dry coating helps you get that crisp crust.
- Heat a large skillet over medium-high heat and drizzle in olive oil. When shimmering, add cod, skin-side down if using skin-on, and sear 3–4 minutes until a deep gold forms. Flip gently and cook 1–2 minutes more until just opaque in the center. Transfer to a plate and rest briefly.
- Lower the heat to medium. In the same pan, add shallots and garlic; sauté until translucent and fragrant, about 1–2 minutes. Do not let them brown too deeply.
- Pour in white wine (or stock) to deglaze, scraping up any browned bits. Let the liquid reduce by about half, 2–3 minutes.
- Stir in the cream and stock; simmer until the sauce coats the back of a spoon and thickens slightly, 4–6 minutes. Add lemon juice, zest (if using), and a pinch of salt to taste.
- Return cod to the pan, spooning the sauce over the fillets. Simmer gently for 1–2 minutes to rewarm the fish and meld flavors. Stir in chopped tarragon and the red pepper flakes if you like a touch of heat.
- Finish with a small knob of butter, swirled in to gloss the sauce. Taste and adjust salt and lemon as needed. Serve immediately, spooning extra sauce over each fillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Pan-seared
- Cuisine: French
Nutrition
- Calories: 400 kcal
- Sugar: 4 g
- Fat: 26 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 28 g
Keywords: cod, tarragon, pan-seared, cream sauce, weeknight dinner, French-inspired
