Pacific cod with tarragon butter is a quick, elegant way to elevate a simple white fish. Thick fillets are broiled until flaky, then finished with a slice of lemon–tarragon butter that melts into a bright, citrusy herb sauce. The result is tender, buttery fish with golden edges and minimal cleanup.
This oven-broiled cod with tarragon butter makes an easy seafood dinner that’s light, fast, and full of lemony herb flavor.
Here’s Why This Broiled Cod Recipe Works
Broiling keeps it simple: High, direct heat cooks the fish quickly without flipping or extra pans—ready in under 10 minutes.
Compound butter delivers flavor: Tarragon and lemon zest cut the richness of butter and form an instant finishing sauce.
Minimal seasoning, big payoff: A light brush of olive oil with salt, pepper, and paprika enhances the cod while the herb butter provides the finishing brightness.
Looks and tastes special: The dish feels restaurant-worthy but takes very little effort to prepare.
Recipe Tips
Use thick fillets: About 1 inch thick keeps the fish moist and flaky. Thin fillets can overcook quickly.
Dry the fillets well: Patting the fish dry prevents steaming and promotes light browning.
Preheat the broiler: Let the broiler heat for at least 5 minutes so the fish cooks evenly and develops a touch of char.
Chill the butter log: Firm, cold butter slices melt slowly over the hot fish, creating a perfect finish.
Garnish simply: A squeeze of lemon and a sprig of tarragon add fresh contrast.
I served the broiled cod with a simple basmati rice pilaf and sautéed broccolini for a balanced, weeknight-friendly meal.
Your Questions, Answered
The cod is done when it flakes easily with a fork and appears opaque throughout. The internal temperature should reach 145°F.
Yes. Lemon-tarragon butter keeps up to 5 days refrigerated or up to 6 months frozen when wrapped tightly.
Yes—thaw completely and pat very dry before seasoning. Excess moisture causes steaming rather than browning.
Cod with Tarragon Butter
This lemony tarragon cod is an easy weeknight upgrade: quick to cook, simple to prep, and rich with fresh herb flavor. It presents like a restaurant dish while staying approachable for home cooks.
Broiled Pacific Cod with Tarragon Butter
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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, about 6 ounces each and 1 inch thick
- 1 tablespoon olive oil
- Salt and pepper
- Paprika, for dusting
- Lemon wedges, for garnish
- Fresh tarragon sprigs, for garnish
Instructions
For the Lemon Tarragon Butter:
- In a small bowl, combine softened butter, chopped tarragon, and lemon zest. Mix thoroughly with a spatula.
- Spoon the butter mixture onto a piece of parchment a couple of inches from the edge and shape it into a log. Roll the parchment to enclose the butter and twist the ends to seal.
- Chill the butter log in the refrigerator until firm, then slice into 1/4-inch rounds. Keep the slices chilled until ready to serve.
To Broil the Cod Fillets:
- Position the oven rack 4–6 inches from the broiler element and preheat to Broil for about 5 minutes. Line a baking sheet with foil and place a wire rack on top.
- Pat the fillets dry with paper towels. Brush both sides with olive oil and season with salt and pepper. Lightly dust the top of each fillet with paprika and place on the wire rack.
- Broil for 7–10 minutes, beginning to check at 7 minutes. The fish is done when opaque and flaky in the thickest part.
- Remove from the oven, transfer to plates, and top each fillet with a slice of lemon-tarragon butter. Garnish with tarragon sprigs and lemon wedges.
Notes
Make-ahead butter: Prepare the lemon-tarragon butter up to 5 days ahead and refrigerate. For long-term storage, wrap the parchment-wrapped log in plastic and freeze up to 6 months.
Butter prep: Soften the butter before mixing so it blends smoothly. Use salted or unsalted butter to taste.
Cooking time: Thinner fillets will cook faster; target an internal temperature of 145°F for doneness.
Checking doneness: Insert a fork at a 45° angle into the thickest part and twist gently—fully cooked fish will flake and look opaque.
Nutrition
Nutrition information is an approximation.
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