Tarragon Scented Fish
Delight your taste buds with the herbaceous elegance of Tarragon Scented Fish, a simple yet refined dish perfect for weeknight dinners or special occasions. This recipe features tender white fish fillets—such as cod or halibut—pan-seared to golden perfection and bathed in a silky sauce of fresh tarragon, zesty lemon, and dry white wine. The subtle anise-like aroma of tarragon beautifully complements the buttery garlic-infused base, making this dish both comforting and sophisticated. With a prep-and-cook time of just 30 minutes, Tarragon Scented Fish is an easy way to elevate your seafood repertoire. Serve it with crusty bread or steamed vegetables to soak up every drop of the luscious sauce. Perfect for lovers of quick, flavorful, and herbaceous meals!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or halibut)
- 2 tablespoons fresh tarragon leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 whole lemon, zest and juice
- 0.25 cup dry white wine
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup all-purpose flour (optional, for dredging)
Instructions
Pat the fish fillets dry with paper towels. If desired, lightly coat the fillets in all-purpose flour for a golden crust. Shake off any excess flour.
Season the fillets evenly with salt and freshly ground black pepper on both sides.
Heat the olive oil and 1 tablespoon of butter in a large non-stick skillet over medium heat. Once the butter has melted and the oil is shimmering, add the fish fillets to the skillet in a single layer.
Cook the fillets for 3-4 minutes on one side, or until golden brown and opaque halfway through. Carefully flip each fillet with a spatula and cook for another 3-4 minutes on the other side or until fully cooked through. Remove the fillets from the skillet and transfer to a plate. Tent with foil to keep warm.
Reduce the heat to medium-low. Add the remaining tablespoon of butter to the skillet along with the minced garlic. Cook for 1 minute, stirring constantly, until fragrant but not browned.
Deglaze the skillet by adding the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1-2 minutes.
Stir in the lemon zest, lemon juice, and chopped tarragon, allowing the flavors to meld for about 1 minute.
Return the fillets to the skillet, spooning the tarragon-lemon sauce over the top. Simmer gently for 1-2 minutes to warm the fish and infuse it with the sauce.
Transfer the fish to serving plates and drizzle any remaining sauce from the skillet over the top. Garnish with extra tarragon leaves and serve immediately.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
