Lemon Tarragon Cod

This is a delicious way to enjoy a tarragon sauce without the usual vat of butter that usually accompanies more traditional recipes. The cod works really well with the acidity of the lemon and the creme fraiche adds a lovely creamy texture, without the cream. I served it with new potatoes, carrots, asparagus, broccoli and peas and it was yummy.

Lemon Tarragon Cod
Print Recipe
Light and fresh, but full of the flavour of tarragon in a sauce that feels and tastes far more indulgent than it actually is.
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Lemon Tarragon Cod
Print Recipe
Light and fresh, but full of the flavour of tarragon in a sauce that feels and tastes far more indulgent than it actually is.
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Ingredients
  • 350 grammes cod fillet use the chunky end
  • 2 lemons juiced
  • 30 grammes Butter
  • 1 small bunch tarragon chopped
  • 1 bay leaf
  • 6 black peppercorns
  • 1 tsp capers
  • 3 tbsp creme fraiche reduced fat
Instructions
  1. Place the lemon juice, butter, bay leaf, peppercorns and half the tarragon in a large shallow pan with the cod.
  2. Bring the liquid to boiling, cover and simmer for around 10 minutes.
  3. Keep an eye on the fish and as soon as it is opaque and the flakes separate easily, remove it with a slotted spoon and keep warm.
  4. Remove the bay and peppercorns, bring the liquid back to the boil and add the capers, tarragon and creme fraiche.
  5. Once the sauce has combined, pour some back onto the fish and serve the rest in a jug for those who want more.
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