I love recipes for simple meals that can be quickly thrown together mid-week with very little effort. This is one of my “go to” methods for cooking white fish, simple and quick yet delicious. This recipe could be made with any substantial whitefish fillet. Cod, grouper and halibut would be particularly good. Snapper, sole, skate, perch, bass, tilapia and even hake would work too. My fillet was close to 1 inch thick on the thicker side. You will have to adjust your cooking time if you are using a thinner or thicker fillet (shouldn’t vary too much from fish to fish though). I absolutely love the combination of fresh tarragon with white fish (it’s good with chicken too). Squeeze some fresh lemon juice over the fish right before serving and it’s perfect!
Pan-Seared Tarragon Whitefish
- 1 pound cod fillets (or substitute your favorite whitefish)
- 4 teaspoons tarragon dried (or 1/4 cup fresh)
- 2 tablespoons butter
- 1 wedge lemon
- Coat both sides of your fillets with chopped tarragon (it should stick fairly easily, if not rinse your fish and pat dry with paper towel and try again).
- Place fish in pan and cook for 5-6 minutes on the first side, until the edges are turning opaque and you can see some browning when you peak underneath).