Ingredients

The following ingredients have 4 Servings
  • 5 Tbsps unsalted butter (melted)
  • 1 clove garlic cloves (minced)
  • 1.5 Tbsps fresh lemon juice
  • kosher salt (to taste)
  • freshly ground Black pepper (to taste)
  • 32 ozs skinless Cod
  • 1 clove garlic cloves (minced)
  • 1 Tbsp butter
  • 0.25 cup vegetable stock
  • 1 Tbsp fresh Tarragon (finely chopped; plus extra sprigs for garnish)
  • 1 Tbsp fresh lemon juice
  • 1 cup whipping cream

Instruction

  • Preheat oven to 350 degrees F.
  • Melt butter in a small skillet over medium-high heat. Reduce heat and add garlic, saute until fragrant. Remove pan from heat, add the lemon juice, salt and pepper and stir to incorporate.
  • Season the cod fillets to taste with salt and pepper. Place the fish in a shallow 9x13-inch baking dish. Fold the thin tail pieces of the fish in half to increase their thickness. Pour the butter mixture over the fish, lifting the fish with a spatula to coat the underside. Cover loosely and bake until the fish is cooked thorough, about 12 to 15 minutes.
  • Meanwhile, prepare the Tarragon Sauce:
  • Gently saute the garlic in butter until fragrant. Add vegetable stock, tarragon, lemon juice and whipping cream, reduce by one-third. Divide sauce between 4 plates, arrange fish on top of sauce and garnish with tarragon. Serve.