Email to Cat      

Cod: Crispy Cod with Tarragon

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"Tarragon and seafood are such a harmonious combination it's as if they were made for each other. Add wine, and it's a match made in heaven. The cracker crumbs add a little texture, but you could just as easily use panko or even finely chopped nuts. There are versions of this kind of dish—a white fish seared and served in a buttery sauce—on most restaurant menus. People are often intimidated by making it at home, but it's actually quite easy to pull off."

List of Ingredients

â—¦ 4 (6-ounce) cod fillets, skin-on
â—¦ 1 tablespoon all-purpose flour
â—¦ ¼ teaspoon kosher salt
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 10 buttery round crackers, such as Ritz, crushed
â—¦ ¼ teaspoon paprika
â—¦ Grated zest and juice of 1 lemon (about 3 tablespoons juice)
â—¦ ¼ cup white wine
â—¦ ¼ cup chopped fresh tarragon


Recipe

Coat the cod lightly with the flour, then season with the salt and pepper. Add 3 tablespoons of the butter to a large skillet set over medium-high heat. Once the butter has melted, add the cod skin side down and cook for 3 minutes. Flip and cook the other side for another 3 minutes. Remove the fish from the pan and cover to keep warm.

Add 3 more tablespoons of the butter to the pan, and once it has melted, add the cracker crumbs and paprika and stir and toast for 30 seconds. Remove from the pan and set aside. Add the remaining 2 tablespoons butter to the pan, along with the lemon zest, juice, and wine and cook until the liquid has reduced by half, 5 to 6 minutes. Stir in the tarragon.

Return the fish to the pan to rewarm it, spooning over the sauce. Top with the buttery cracker topping just before serving.

Serves 4