A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
No wine? No problem. Lemon gives all the brightness and lift necessary—tempered 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’ll want something to sop up every last drop of sauce. 2 Tbsp. extra-virgin olive oil, plus more for drizzling. Lay one side of each fillet in flour to coat; shake off any excess and place, flour side up, on another plate.
Heat remainingin a large nonstick skillet over medium-high. Cook fish, flour side down, undisturbed, until golden brown and crisp underneath, 5–7 minutes. Turn; cook until just cooked through, about 1 minute. Transfer, flour side up, to a clean plate.
All the Recipes From *Bon Appétit*’*s* Holiday IssueAll the flavors of chicken piccata, only instead of meat, the dish is built upon plump potato gnocchi in this no-boil one-pan recipe. Learn how to make salmon en papillote with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.
A savory-hot salsa made with mixed nuts gives roast salmon a kaleidoscope of textures and flavors. Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops. This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.
Dinner Dairy Free Nut Free Quick Weeknight Meals Roast Potato Cod Lemon Tarragon Bon Appétit
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