Pan Seared Cod with Tarragon Cream Sauce Recipe

Oh, you’re in for a treat with this Pan Seared Cod with Tarragon Cream Sauce Recipe! It’s one of those dishes that feels fancy but comes together quickly enough for a weeknight dinner. The cod’s delicate, flaky texture pairs beautifully with a luscious, herbaceous cream sauce that’s just the right balance of rich and fresh.

I first stumbled onto this combination at a small seaside bistro, and I’ve been hooked ever since. Whether you’re celebrating a special occasion or just want to impress your family without slaving in the kitchen, this recipe hits the mark every time. Trust me—once you try this Pan Seared Cod with Tarragon Cream Sauce Recipe, it’ll become one of your favorite go-to meals.

Ingredients You’ll Need

These ingredients are simple but carefully chosen to complement each other perfectly. The fresh tarragon adds an unexpected twist that elevates the cream sauce, while the white wine adds a subtle acidity that balances the richness. Here are the essentials to stock your kitchen with:

• Cod: Fresh or thawed, thick fillets work best to avoid overcooking.
• Avocado Oil: Has a high smoke point and neutral flavor, perfect for searing.
• White Wine: Choose a dry variety like Sauvignon Blanc; it adds brightness to the sauce.
• Heavy Cream: Provides that indulgent, silky texture in the sauce.
• Fresh Tarragon: Minced finely—its anise-like flavor is key to the sauce’s character.

Variations

This Pan Seared Cod with Tarragon Cream Sauce Recipe is pretty versatile, and I love making small tweaks depending on what’s in my pantry or who I’m cooking for. Feel free to play around and make it your own!

• Use Lemon instead of White Wine: If you’re avoiding alcohol, squeeze in some fresh lemon juice to brighten the sauce. I did this once for a friend who doesn’t drink, and it was just as tasty!
• Swap Tarragon for Dill: For a different herbaceous note, dill works beautifully, giving it a fresher, lighter twist.
• Dairy-Free Option: Try coconut cream instead of heavy cream for a tropical touch and to keep it dairy-free. I did this for a vegan guest once and everyone loved it, surprisingly!

How to Make Pan Seared Cod with Tarragon Cream Sauce Recipe

Step 1: Prep Your Cod Like a Pro

Start by patting your cod fillets dry with paper towels—this is a small but critical step to get a nice, crispy sear. Season both sides lightly with salt and pepper. I like to let my fish sit at room temperature for about 10 minutes so it cooks evenly. Don’t skip this; cold fish straight from the fridge tends to steam instead of sear.

Step 2: Sear the Cod

Heat a tablespoon of avocado oil in a heavy skillet over medium-high heat until shimmering. Carefully place the fillets skin-side down if your cod still has skin. You want a golden crust, so don’t move the fish for about 3-4 minutes. When you see the edges turn opaque and the crust easily releases from the pan, flip the fillets and cook another 2-3 minutes until just cooked through. The fish should flake easily but still be moist inside—hard to beat that homemade sear!

Step 3: Make That Tarragon Cream Sauce

Once your cod is resting on a warm plate, lower the heat and add a cup of white wine to the same skillet. Scrape up any browned bits left behind—they pack serious flavor! Let the wine reduce by half—it should take about 3-4 minutes. Now stir in half a cup of heavy cream and a tablespoon of minced fresh tarragon. Let this simmer gently until it thickens slightly, about 2-3 minutes. Taste and add salt or pepper as needed. The sauce should be silky with a hint of fresh herbiness—a total knockout.

How to Serve Pan Seared Cod with Tarragon Cream Sauce Recipe

Garnishes

I love adding a sprinkle of fresh chopped tarragon right on top just before serving—makes the dish pop visually and aromatically. A few lemon wedges on the side never hurt either, for an extra fresh squeeze that brightens everything up.

Side Dishes

This recipe pairs wonderfully with simple sides like garlic roasted potatoes or a crisp green salad. For a touch of color and texture, steamed asparagus or sautéed green beans work wonders. One of my favorite combos is creamy mashed cauliflower to keep the plate light but satisfying.

Creative Ways to Present

For a special dinner, try serving your cod on a bed of quinoa or wild rice, drizzle the sauce artfully over the top, and garnish with edible flowers or microgreens. I’ve done this for dinner guests, and the presentation always sparks compliments before the first bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and sometimes I make extra on purpose), store the cod and sauce separately in airtight containers in the fridge. This keeps the fish from getting soggy. I’ve found it lasts beautifully for up to two days without losing flavor.

Freezing

Freezing pan seared cod with cream sauce is a bit tricky because the cream can separate. I usually freeze just the cooked cod without sauce, wrapped tightly, and add fresh cream sauce after thawing and reheating. That method keeps the flavors fresh and the texture spot-on.

Reheating

To reheat, gently warm the cod in a low oven (about 275°F) for 10-15 minutes. Reheat the cream sauce slowly on the stovetop, stirring frequently to prevent curdling. Pour the warmed sauce over the fish just before serving—it tastes almost as good as freshly made!

FAQs

Final Thoughts

This Pan Seared Cod with Tarragon Cream Sauce Recipe holds a special place in my kitchen rotation because it combines simplicity with sophistication effortlessly. It’s a dish I reach for when I want to impress but don’t have hours to fuss. Give it a try—you’ll love how the crispy, tender cod and creamy tarragon sauce work together to create that perfect balance of flavors. I promise, you’ll be making it again and again, just like I do.

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