Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean Dooley
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. (If you’re not a fan of tarragon, feel free to omit, or substitute with another tender herb like parsley, dill, or chives.)
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Most-Saved Recipes in the Epicurious App This Week
Like hot honey–glazed salmon and chiles rellenos.The Most-Saved Recipes in the Epicurious App in January
Like chickpeas in coconut sauce and sweet ’n’ spicy salmon.The Most-Saved Recipes in the Epicurious App This Week
Like oven risotto with mushrooms and paneer butter masala.All the Recipes From *Bon Appétit*’*s* Holiday Issue
We’ve got a caramelized onion and spinach quiche, hot chocolate cookies, and more.
