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Broiled Pacific Cod with a bite on a fork, melted lemon tarragon butter

Broiled Pacific Cod with Lemon Tarragon Butter

Wild-caught broiled Pacific cod with lemon tarragon butter is one of the healthiest dinners ever! The moist and flaky cod is topped with a slice of lemon tarragon butter that self-bastes the fillet. This is a great dinner idea with minimum fuss and maximum flavor!
5 from 6 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 199kcal
Author: Pat Nyswonger

Ingredients

For the Lemon Tarragon Butter:

  • 4 ounces butter softened to room temperature
  • 3 tablespoons chopped fresh tarragon
  • Zest of one medium lemon

For the Broiled Cod Fillets:

  • 4 Pacific Cod fillets 6-oz each, 1-inch thick
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Paprika
  • Lemon wedges
  • Tarragon sprigs

Instructions

For the Lemon Tarragon Butter:

  • In a small dish add the soft butter, tarragon and the lemon zest.  Mix with a spatula to combine well.  
  • Spoon the herb butter on one end of a piece of parchment paper a couple inches from the edge and shape it into a log with the spatula.  
  • Fold the edge of the parchment paper over the butter log and roll the paper to enclose the butter log.  Twist each end like a piece of bubble gum and place the butter log in the refrigerator or freezer until firm.
  • When ready to use the butter, unwrap it and slice into 1/4-inch slices.  Refrigerate the slices of butter until the fish is ready to serve.

To Broil the Cod Fillets:

  • Set the oven rack to the upper position, about 4-6 inches from the heat and set the control to Broil.   Allow 5 minutes for the oven to heat.  Line a baking sheet with foil and set a wire rack over it.  
  • Pat the fillets on both sides with paper towels to remove as much moisture as possible.  Brush them with the olive oil and sprinkle with salt and pepper.  Dust each fillet lightly on the top side with paprika and place them on the wire rack.
  • Broil the fillets for 7-10 minutes, (begin checking at 7 minutes) just until the fish is opaque and begins to flake easily when a fork is inserted into the thickest part. 
  • Remove the fillets from the oven, place on serving plates.  Top each serving with a slice of lemon tarragon butter and garnish with tarragon sprigs and lemon wedges.

Notes

  • You can prepare the lemon tarragon butter and keep it refrigerated up to 5 days in advance.  To keep it longer, wrap the parchment-wrapped long in plastic wrap and store in the freezer for up to 6 months.
  • To make the lemon tarragon butter, the butter must be soft; let it sit at room temperature until soft. Use either salted or unsalted butter.
  • Fillets of less than 1-inch thick will take less time to broil.  The internal temperature when cooked should be 145°F
  • To check for doneness of the fillet, insert a fork into the thickest portion of the fish at a 45-degree angle, then twist and pull me of the fish.  If fully cooked it will easily flake.  If undercooked the fish will resist when twisting/pulling and the fish will be translucent.

Nutrition

Serving: 1 | Calories: 199kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 201mg | Fiber: 2g | Sugar: 1g