Broiled Pacific Cod with Tarragon Butter

Broiled cod with herb butter on rice pilaf, greens, and lemon.

5 from 5 votes

Broiled Pacific Cod with Tarragon Butter

Broiled Pacific cod with tarragon butter is one of the quickest 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!

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: American

Keyword: broiled cod, Broiled Pacific Cod with Lemon Tarragon Butter, cod with tarragon

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Lemon Tarragon Butter:

4 ounces butter softened to room temperature
3 tablespoons fresh tarragon chopped
lemon zest of one lemon

For the Broiled Cod Fillets:

4 cod fillets 6-oz each, 1-inch thick
1 tablespoon olive oil
Salt and pepper
Paprika
Lemon cut into wedges for garnish
sprigs fresh tarragon

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

Make-ahead butter: The lemon tarragon butter can be prepared up to 5 days in advance and refrigerated. For longer storage, wrap the parchment-wrapped log in plastic wrap and freeze for up to 6 months.

Butter prep: The butter must be softened before mixing. Let it sit at room temperature until pliable. Use salted or unsalted butter as you prefer.

Cooking time: Fillets less than 1 inch thick will broil more quickly. The internal temperature should reach 145°F when cooked through.

Checking doneness: Insert a fork into the thickest part of the fish at a 45° angle, then twist gently. If fully cooked, the fish will flake easily and appear opaque; if undercooked, it will resist twisting and look slightly translucent.

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