Pan Seared Cod with Tarragon Cream Sauce Recipe

Oh, you’re going to love this Pan Seared Cod with Tarragon Cream Sauce Recipe — it’s one of those dishes that feels fancy without being complicated. The cod gets beautifully crisp on the outside while staying tender and flaky inside, and that tarragon cream sauce? It adds just the right touch of herbal brightness and richness that takes the whole meal up a notch.

I first landed on this recipe when I wanted something elegant for a weeknight dinner but without spending hours in the kitchen. This Pan Seared Cod with Tarragon Cream Sauce Recipe is perfect for when you want to impress guests or just treat yourself after a long day. Plus, it’s forgiving for home cooks, so you’ll feel confident making it your own.

Ingredients You’ll Need

The magic behind this dish is in the simple, fresh ingredients that complement each other beautifully. When shopping, look for the freshest cod you can find and fresh tarragon — it really makes a difference in the flavor of the cream sauce.

• Cod: Fresh or thawed, thick fillets work best for searing evenly.
• Avocado oil: Its high smoke point keeps the fish from sticking and burning.
• White wine: A dry white wine adds acidity and depth to the sauce.
• Heavy cream: Gives the sauce that silky, luxurious texture.
• Fresh tarragon: The star herb here — not dried as it won’t have the same delicate flavor.

Variations

I like to switch things up sometimes — cooking is all about making a recipe your own! Feel free to play around with the herbs or even the type of fish.

• Swap tarragon for dill or parsley: I’ve used dill when I couldn’t find tarragon, and it gave a fresh, lovely twist that was a hit with my family.
• Try salmon or halibut instead of cod: For a richer flavor, this sauce pairs surprisingly well with other flaky fish.
• Make it dairy-free: Substitute coconut cream or cashew cream for the heavy cream, and it’s just as creamy and flavorful.

How to Make Pan Seared Cod with Tarragon Cream Sauce Recipe

Step 1: Prep and Season Your Cod

Start by patting your cod fillets dry with paper towels — this is crucial to get that golden crust. Season both sides lightly with salt and pepper so the natural flavor shines through when you sear it. I like to let the fish sit for a few minutes after seasoning; it helps it cook more evenly.

Step 2: Pan Searing the Cod

Heat a heavy skillet over medium-high heat and add the avocado oil. When it’s shimmering (but not smoking), carefully lay the fillets skin-side up into the pan—if your cod has skin—and don’t move them for about 3-4 minutes. Once the edges look opaque and the bottom is a lovely golden-brown, gently flip and cook the other side for another 2-3 minutes until just cooked through. Remember, overcooked cod gets dry fast, so keep an eye on it!

Step 3: Make the Tarragon Cream Sauce

Remove the cod from the pan and set aside, tented with foil to keep warm. In the same skillet, pour in the white wine to deglaze, scraping up any browned bits with a wooden spoon—that’s where the flavor really builds! Let it reduce by half (about 3 minutes). Then stir in the heavy cream, letting it simmer until slightly thickened. Add the fresh minced tarragon last to keep its bright, anise-like flavor fresh and vibrant.

How to Serve Pan Seared Cod with Tarragon Cream Sauce Recipe

Garnishes

I usually sprinkle a little extra fresh tarragon over the top for color and aroma. A few lemon wedges on the side also brighten up each bite — feel free to squeeze a bit over the fish right before eating!

Side Dishes

This pan seared cod pairs wonderfully with simple roasted vegetables — asparagus or green beans work great. I also love serving it alongside creamy mashed potatoes or buttery rice pilaf to soak up all that tarragon cream sauce.

Creative Ways to Present

For special occasions, I like plating the cod on a bed of sautéed spinach and garnishing with edible flowers or microgreens for that extra wow factor. Serving the sauce in a small pitcher on the side lets guests drizzle as much as they like — it feels so elegant!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers — which happens less often than you think! — I recommend storing fish and sauce separately in airtight containers in the fridge. This keeps the texture of the cod better and the sauce fresh.

Freezing

I don’t usually freeze cooked cod with cream sauce because the texture can suffer when thawed. If you want to freeze, it’s better to freeze just the raw cod fillets and make the sauce fresh when ready to eat.

Reheating

Reheat cod gently in a low oven (around 275°F) covered with foil to avoid drying out. Warm the tarragon cream sauce in a small pan over low heat, stirring occasionally. Combining these carefully preserves the flavors and texture pretty well.

FAQs

Final Thoughts

This Pan Seared Cod with Tarragon Cream Sauce Recipe has become a go-to for those moments when I want a dish that’s impressive but not intimidating. Its blend of crisp seared fish and silky, herbal sauce creates a perfect balance that I think you’ll really appreciate. If you’re looking for a simple way to elevate your weeknight dinners or impress a dinner guest, give this one a try — I promise it’ll become a favorite in your rotation too!

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