A little bit disappointed of this recipe – too much vinegar and whipping cream should be replaced with half&half. Overall, the sauce was nice but I strongly recommend using other white fish instead of cod. First time I’m eating cod and it’s too rubbery even if was moist and perfectly cooked.
Tarragon Wine Reduction:
- 1/2 cup dry white wine, such as a Chardonnay
- 1/4 cup white balsamic (white wine vinegar)
- 1 small shallot, chopped fine
- 2-3 sprigs fresh tarragon
- Heat a small saucepan to medium-high and combine wine, balsamic, shallot and tarragon. Reduce the liquid 8 to 10 minutes stirring the shallot and tarragon a bit. Liquid will be reduced to about a 1/4 cup.
- Strain the mixture by pushing the liquid out from the shallot and tarragon through a fine mesh sieve over a bowl. Discard shallot and tarragon. Set aside the wine reduction for the cream sauce.
Wine Cream Sauce:Baked Cod
- 1 plus 1/4 cup heavy whipping cream
- 1/4 cup tarragon wine reduction
- Heat a large skillet medium-high and add heavy cream plus the tarragon wine reduction. Reduce the cream 8 to 10 minutes.
- 1 pound wild cod or other white fish
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1/2 teaspoon ground garlic
- 1/4 teaspoon paprika
- 1/8 teaspoon coriander
- Preheat oven to 350° F
- Remove any excess water from fish by rolling it in a towel. Cover cod with all the spices.
- Place cod in a baking dish. Bake 10-15 minutes if thawed or 20-30 minutes if frozen.
- Remove cod from dish (leave any excess water in the dish and discard).
Pour the cream sauce over fish and serve with plain basmati rice.
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