Pan Seared Cod with Tarragon Cream Sauce

Fridge-to-Table Fresh: Pan-Seared Cod with Tarragon Cream

There’s something magical about a dinner that looks fancy but comes together in under half an hour. Tonight I’m chasing that exact magic with cod—meaty, delicate, and ready to pair with a glossy Tarragon Cream Sauce that feels bright and indulgent all at once. The scent alone sparks hungry eyes and a quick sigh of “let’s eat.”

This dish leans into a simple, confident technique: sear the fish until it sings with a golden crust, then cozy it in a silky, lemon-tarragon cream. It’s the kind of weeknight triumph you’ll want to pin, save, and repeat when you need a quick hug on a plate.

Ingredients

• Cod fillets, skin-on if possible (4 fillets, about 6 oz each). Tip: skin-on gives you a crisp, flavorful crust; if using skinless, reduce sear time slightly.
• Kosher salt and freshly ground black pepper. Tip: season generously, then finish lightly to taste.
• Olive oil (1 tablespoon) for the sear. Tip: use a neutral oil if you’re sensitive to any olive flavor.
• Unsalted butter (2 tablespoons) for finishing and basting. Tip: helps build richness and a glossy sauce.
• Shallot, finely chopped (1 small) for sweetness and aromatics. Tip: keep it small so it softens quickly.
• Garlic cloves, minced (2 cloves). Tip: crush then mince for even distribution of flavor.
• Dry white wine or extra fish stock (1/3 cup). Tip: wine adds brightness; stock keeps it dairy-friendly if you’re avoiding alcohol.
• Heavy cream (3/4 cup). Tip: for a velvety sauce, don’t let it boil hard after it thickens.
• Fish stock or chicken stock (1/2 cup). Tip: homemade stock is best, but good store-bought works too.
• Lemon juice (1 tablespoon) and optional lemon zest for brightness. Tip: add lemon gradually to control acidity.
• Fresh tarragon, chopped (2 tablespoons) or 1 teaspoon dried. Tip: fresh tarragon is vibrant; substitute with a little dill if you don’t have it.
• Red pepper flakes (pinch, optional) for a gentle kick. Tip: start tiny and adjust.
• Capers (optional, 1 teaspoon) for a briny contrast. Tip: drain well to avoid overly salty sauce.
• Fresh parsley or additional tarragon for garnish (optional).

Instructions

1. Pat cod fillets dry with paper towels and season both sides with salt and pepper. A dry coating helps you get that crisp crust.
2. 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.
3. 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.
4. Pour in white wine (or stock) to deglaze, scraping up any browned bits. Let the liquid reduce by about half, 2–3 minutes.
5. 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.
6. 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.
7. 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.

Tips & Variations

• Make it dairy-lean: use half-and-half or a light cream in place of heavy cream, and finish with a splash of lemon juice for brightness.
• Herb swaps: chives or dill can stand in if you’re out of tarragon, but fresh tarragon really makes the sauce sing.
• Heat control: a pinch of red pepper flakes adds warmth without overwhelming the delicate cod.
• Gluten-free note: this dish is naturally gluten-free; just check that stock and any wine are gluten-free if needed.
• Make-ahead options: you can prep the shallot-garlic base and sauce ahead (refrigerate in a sealed container) and finish with cod and cream just before serving.
• Storage and reheating: store leftovers in the fridge up to 1–2 days. Reheat gently in a skillet with a splash of stock and a spoonful of sauce to keep the fish tender.
• Texture tricks: pat cod dry for a crisper crust; avoid crowding the pan to keep the fish from steaming.

Serving Suggestions

• Side ideas: lemony asparagus, blistered green beans, or roasted baby potatoes make a balanced plate.
• Salad pairing: a crisp cucumber and fennel salad with a light vinaigrette adds freshness to cut the richness.
• Make-it-a-meal: serve over a bed of garlic-melted potatoes or creamy mashed cauliflower to soak up every drop of sauce.
• Plating tips: plate cod slightly angled, spoon sauce across the fillet, and finish with a few fresh tarragon leaves for color and aroma.

FAQs

How can I thicken the sauce if it’s not reducing enough?

Let it simmer longer on medium heat, stirring occasionally. If needed, whisk in a tiny splash of cold stock or a pat of cold butter to emulsify and tighten the texture.

Can I make this ahead or part of it in advance?

You can prep the aromatics (shallot and garlic) and have sauce components measured and ready. Sear the fish fresh right before serving, then finish in the pan with the sauce for a glossy finish.

What’s the best way to reheat leftovers without drying the cod?

Reheat gently in a skillet over low heat with a splash of stock or cream, then spoon over sauce to keep moisture and flavor intact. Avoid microwaving, which can toughen the fish.

Which pasta works well with the Tarragon Cream Sauce?

Wide noodles like fettuccine or pappardelle, or even linguine, hold the sauce beautifully and create a comforting, hearty bite alongside the cod.

Can I substitute chicken for cod?

Yes. Use boneless, skinless chicken breasts or thighs. Sear until just cooked through, then finish in the same pan with the sauce. The timing will be a bit longer for thicker pieces.

How do I keep the sauce silky and not split when adding lemon?

Add lemon juice toward the end, off the heat or on very low heat, and whisk steadily. If the sauce tightens too much, whisk in a splash of warm stock or cream to loosen and re-emulsify.

Final Thoughts

Weeknight cooking can feel like a small celebration, and this pan-seared cod with tarragon cream proves it. You get crisp, flaky fish and a sauce that’s lush without being heavy, finished with a fresh kiss of herbs and lemon. It’s the kind of dish that makes you want to linger at the table, savor every bite, and start planning for tomorrow’s repeat performance.