Important: You must be 19 years of age to purchase alcohol.
View Cart

Service disruption: We’re making upgrades to improve your online order experience from May 20-23. Shop now for the long weekend.
Choose Same-Day Pickup, available now at 190+ stores.

Roasted Black Cod with Tarragon Lemon Butter Sauce

Early Summer 2007
200304041.jpg
food and drink

BY: Lucy Waverman

Serve with fava beans and steamed red skin potatoes. If black cod (sablefish) is not available, halibut or striped bass work very well. The sauce is French-based, similar in flavour to a hollandaise but without the eggs.

Four 6 oz (175 g) black cod fillets
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh tarragon

Sauce
¼ cup (50 mL) chopped shallots
1 tbsp (15 mL) chopped fresh tarragon
½ tsp (2 mL) grated lemon rind
1½ cups (375 mL) chicken or fish stock
1 tbsp (15 mL) lemon juice or to taste
¼ cup (50 mL) unsalted butter

1. Preheat oven to 450ºF (230ºC).

2. Season cod with salt, pepper and tarragon. Place in a baking dish and bake for 12 minutes or until it just begins to separate on the top.

3. Place shallots, tarragon, lemon rind and stock in a wide pot or skillet over high heat while fish continues to cook in the oven. Bring to a boil and reduce until about ½ cup (125 mL) remains, about 5 minutes. Beat in lemon juice and butter and bring to simmer. Season with salt and pepper.

4. Place cod on 4 serving dishes and pour over sauce.

Serves 4

What to Serve

LCBO#:389858
$5.95  
LCBO#:268011
$2.70  
200304041.jpg
food and drink

Roasted Black Cod with Tarragon Lemon Butter Sauce

Early Summer 2007

BY: Lucy Waverman

Serve with fava beans and steamed red skin potatoes. If black cod (sablefish) is not available, halibut or striped bass work very well. The sauce is French-based, similar in flavour to a hollandaise but without the eggs.

Four 6 oz (175 g) black cod fillets
Salt and freshly ground pepper
1 tsp (5 mL) chopped fresh tarragon

Sauce
¼ cup (50 mL) chopped shallots
1 tbsp (15 mL) chopped fresh tarragon
½ tsp (2 mL) grated lemon rind
1½ cups (375 mL) chicken or fish stock
1 tbsp (15 mL) lemon juice or to taste
¼ cup (50 mL) unsalted butter

1. Preheat oven to 450ºF (230ºC).

2. Season cod with salt, pepper and tarragon. Place in a baking dish and bake for 12 minutes or until it just begins to separate on the top.

3. Place shallots, tarragon, lemon rind and stock in a wide pot or skillet over high heat while fish continues to cook in the oven. Bring to a boil and reduce until about ½ cup (125 mL) remains, about 5 minutes. Beat in lemon juice and butter and bring to simmer. Season with salt and pepper.

4. Place cod on 4 serving dishes and pour over sauce.

Serves 4

Back To Top