Pan Seared Cod with Tarragon Cream Sauce Recipe

There’s something just so satisfying about a perfectly cooked piece of fish, and this Pan Seared Cod with Tarragon Cream Sauce recipe nails that feeling every time. The cod comes out beautifully tender with a golden crust, while that silky tarragon cream sauce adds this bright, herbal richness that feels special but is surprisingly easy to pull off in your own kitchen.

I first tried this recipe on a quiet weeknight when I wanted something that felt fancy without demanding hours of prep. It quickly became a favorite because it’s elegant enough to impress guests but simple enough to whip up on a busy day. If you’re looking for a reliable, flavorful dish that elevates cod to something truly memorable, you’re going to love this pan seared cod with tarragon cream sauce recipe.

Ingredients You’ll Need

Each ingredient is chosen to complement the mild, flaky cod with fresh and rich elements. A few shopping tips here — fresh tarragon really makes a difference, and if you’re unsure about your white wine, one you’d enjoy drinking works best in the sauce.

• Cod: Fresh or thawed cod fillets with a firm texture work best for searing without falling apart.
• Avocado oil: This oil’s high smoke point lets you get a golden crust without burning the fish.
• White wine: Pick a dry white wine like Sauvignon Blanc or Pinot Grigio to add acidity and depth to the sauce.
• Heavy cream: Heavy cream smooths out the sauce and adds that luscious, silky mouthfeel.
• Minced fresh tarragon: Tarragon’s slightly sweet anise flavor is key to making this sauce pop with freshness.

Variations

I love how adaptable this pan seared cod with tarragon cream sauce recipe is — feel free to tailor it based on what’s in season or what flavors you’re craving. Mix it up to keep the dish exciting!

• Variation: Swap out tarragon for fresh dill or parsley if you want a different herbal note. I tried dill once when I was out of tarragon, and it gave the sauce a fresh, bright twist that was just as delightful.
• Variation: Use half-and-half instead of heavy cream for a lighter sauce — perfect if you want less richness without losing the creamy texture.
• Variation: For a dairy-free version, coconut cream makes a lovely substitute and adds a subtle sweetness that complements the cod well.

How to Make Pan Seared Cod with Tarragon Cream Sauce Recipe

Step 1: Prepare and Season the Cod

Pat the cod fillets dry with paper towels—this is crucial because excess moisture keeps the fish from searing properly and developing that beautiful crust. Season both sides with salt and pepper. I like to let mine rest at room temperature for about 15 minutes while I prep the sauce ingredients to ensure even cooking.

Step 2: Sear the Cod

Heat your avocado oil in a large skillet over medium-high heat until shimmering but not smoking. Place the cod fillets skin-side down (if your fillets have skin) and don’t move them for about 4-5 minutes. You’re looking for a golden, crisp exterior that releases easily from the pan — try gently nudging it to check. Flip carefully and cook the other side for another 2-3 minutes until opaque and flaky inside.

Step 3: Make the Tarragon Cream Sauce

After removing the fish, lower the heat to medium and pour 1 cup of white wine into the same skillet. Scrape up those delicious browned bits from the bottom – this adds so much flavor! Let the wine reduce by half, which usually takes about 3-4 minutes. Then, stir in ½ cup heavy cream and a tablespoon of minced fresh tarragon. Let it simmer gently until the sauce thickens slightly, about 2 minutes. Taste and adjust seasoning with salt and pepper as needed.

How to Serve Pan Seared Cod with Tarragon Cream Sauce Recipe

Garnishes

I’m a big fan of finishing this dish with a sprinkle of extra fresh tarragon for a burst of color and herbaceous aroma. A little lemon zest on top brightens things up without overpowering the sauce. Sometimes I add thinly sliced chives for a mild oniony crunch — it’s like the cherry on top!

Side Dishes

This pan seared cod with tarragon cream sauce recipe pairs beautifully with simple sides like buttery mashed potatoes or roasted baby carrots. I also love serving it with a crisp green salad dressed in lemon vinaigrette or some sautéed green beans tossed with garlic. These sides balance the creamy richness and keep the meal feeling fresh.

Creative Ways to Present

Once, I plated this for a cozy dinner party by spooning the tarragon cream sauce artistically around the fish, then garnishing with microgreens and edible flowers. It looked stunning and made everyone feel like they were dining out. It’s a fun way to impress without extra fuss!

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftover cod and sauce together in an airtight container for up to 2 days. To prevent the fish from drying out, I add a little extra cream or broth before sealing. This keeps the texture moist and the sauce flavorful.

Freezing

Freezing this dish is a bit tricky because delicate fish can lose texture. However, if necessary, I freeze just the sauce separately in a freezer-safe container and thaw it gently when needed. The cod is best enjoyed fresh or refrigerated short-term.

Reheating

To reheat leftovers, I gently warm the sauce over low heat, adding a splash of milk or broth if it’s thickened too much. I reheat the cod in a nonstick skillet over low heat to avoid overcooking, covering it loosely to keep moisture in. This method keeps your cod tender without drying it out.

FAQs

Final Thoughts

This pan seared cod with tarragon cream sauce recipe is one I come back to whenever I want a dish that feels like a treat without turning my kitchen into chaos. The balance of crispy, flaky fish and luscious, herby sauce makes every bite a delight. I hope you give it a try for your next cozy dinner or when you want to impress your friends effortlessly — I’m sure it’ll become a staple in your recipe box too!

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