{"id":10856,"date":"2026-07-19T19:10:13","date_gmt":"2026-07-19T19:10:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10856"},"modified":"2026-07-19T19:10:19","modified_gmt":"2026-07-19T19:10:19","slug":"cod-with-lemon-butter-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/cod-with-lemon-butter-sauce\/","title":{"rendered":"Cod With Lemon Butter Sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Cod With Lemon Butter Sauce<\/span><\/h2>\n
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This Cod with Lemon Butter Sauce recipe is a speedy weeknight dish, featuring seared cod, bathed in luscious sun-colored butter pan sauce, elevated with a flurry of fresh tarragon.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Kendra Vaculin – Bon Appetit<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Rimmed Baking Sheet<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1\u00bd<\/span> lb.<\/span> small potatoes<\/span> halved, quartered if larger<\/span><\/li>
    • 2<\/span> Tbsp.<\/span> extra-virgin olive oil<\/span> plus more for drizzling<\/span><\/li>
    • \u00bd<\/span> tsp.<\/span> Diamond Crystal or \u00bc tsp. Morton kosher salt<\/span> plus more<\/span><\/li>
    • \u2153<\/span> cup<\/span> all-purpose flour<\/span><\/li>
    • 4 <\/span> 4\u20136oz.<\/span> cod fillets<\/span> patted dry with paper towels<\/span><\/li>
    • Freshly ground pepper<\/span><\/li>
    • 1<\/span> shallot<\/span> finely chopped<\/span><\/li>
    • 5<\/span> Tbsp.<\/span> unsalted butter<\/span> divided<\/span><\/li>
    • \u00bc<\/span> cup<\/span> fresh lemon juice<\/span><\/li>
    • 1<\/span> Tbsp.<\/span> Dijon mustard<\/span><\/li>
    • 1<\/span> tsp.<\/span> honey<\/span><\/li>
    • \u00bc<\/span> cup<\/span> tarragon leaves<\/span> plus more for serving<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 450\u2109.<\/span><\/div><\/li>
      • Place 1\u00bd lb. small potatoes, halved, quartered if larger, on a rimmed baking sheet, drizzle with extra-virgin olive oil, and season with kosher salt. Toss to coat and arrange in a single layer. Roast until golden brown underneath, about 30 minutes.<\/div><\/li>
      • Meanwhile, place \u2153 cup all-purpose flour on a plate. Season four 4\u20136 oz. cod fillets, patted dry with paper towels, all over with salt and freshly ground pepper. Lay one side of each fillet in flour to coat; shake off any excess and place, flour side up, on another plate. Heat remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Cook fish, flour side down, undisturbed, until golden brown and crisp underneath, 5\u20137 minutes. Turn; cook until just cooked through, about 1 minute. Transfer, flour side up, to a clean plate.<\/span><\/div><\/li>
      • Add 1 shallot, finely chopped, and 3 Tbsp. unsalted butter to same pan. Cook, stirring occasionally, until shallot is slightly softened, 1\u20132 minutes. Add \u00bc cup fresh lemon juice, 1 Tbsp. Dijon mustard, 1 tsp. honey, \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt, and 1 cup water. Cook, stirring often, until thickened, 6\u20138 minutes. Remove from heat; add \u00bc cup tarragon leaves and remaining 2 Tbsp. unsalted butter and stir until sauce is emulsified. Season with salt.<\/div><\/li>
      • Arrange fish, flour side up, in pan and spoon some sauce over. Season with pepper and scatter more tarragon leaves on top. Serve with potatoes on the side.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        No wine? No problem. Lemon gives all the brightness and lift necessary\u2014tempered with a little honey and a few pats of butter. Dusting the cod with flour helps it achieve that golden brown color, while a finishing flurry of tarragon makes this speedy weeknight dish feel restaurant-worthy. If you skip the tiny roasted potatoes, serve with bread or rice; you\u2019ll want something to sop up every last drop of sauce. (If you\u2019re not a fan of tarragon, feel free to omit, or substitute with another tender herb like parsley, dill, or chives.)<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10853,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2506,134,618,136,5395],"tags":[],"class_list":["post-10856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-american","category-baked","category-entree","category-skillet-cast-iron"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/07\/CodWithLemonButterSauce.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10856"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10856\/revisions"}],"predecessor-version":[{"id":10866,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10856\/revisions\/10866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10853"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}