Baked cod with tarragon, wine and cream sauce

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
  1. 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.
  2. 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:
  • 1 plus 1/4 cup heavy whipping cream
  • 1/4 cup tarragon wine reduction
  1. Heat a large skillet medium-high and add heavy cream plus the tarragon wine reduction. Reduce the cream 8 to 10 minutes.
Baked Cod
  • 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
  1. Preheat oven to 350° F
  2. Remove any excess water from fish by rolling it in a towel. Cover cod with all the spices.
  3. Place cod in a baking dish. Bake 10-15 minutes if thawed or 20-30 minutes if frozen.
  4. 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.


Miso marinated black cod

Another MUST TRY recipe. The taste and the flavor is divine and cannot be compared with anything I’ve eat before. Too bad that the black cod is really expensive ($48/kg)