Cod with Morels and Tarragon
Drogo
1-2
5 minutes
15 minutes
Cod with morels and tarragon is a delicate spring fish dinner that lets two prized ingredients do all the work. This pan-fried cod recipe sees the fish cooked just to the point where the flesh falls apart in clean, pearlescent flakes, then served with meaty fresh morel mushrooms and a scatter of tarragon. The mushrooms release their flavour into the pan, which becomes a light dressing for the fish alongside a generous squeeze of lemon.
It takes only minutes from start to plate and requires only a handful of quality ingredients, making cod with morel mushrooms ideal for a midweek dinner or a relaxed dinner-party main.
Ingredients
2 Wild cod supremes
250g Fresh wild morels mushrooms
- 2 cloves garlic
Butter, for cooking the mushrooms and cod
- A splash of oil for cooking
Small bunch tarragon, leaves picked
1 lemon, juice only
Directions
Step 1, Heat a non-stick frying pan and add a splash of oil. Once hot, season the cod with salt and add it to the pan, skin side down, pressing to make sure it lays flat. Cook until the skin is crisp and golden, around 3 minutes.
Step 2, Carefully turn it over and add a good chunk of butter to the pan. Cook for a further 2-3 minutes, or until cooked through. Add a handful of tarragon leaves for the last 30 seconds of cooking.
Step 3, While the cod is cooking, heat another splash of oil in a separate pan and add the mushrooms. Cook until they’re starting to soften, then stir and add some salt and around a tablespoon or so of butter. Add the garlic and continue to cook, stirring, until the mushrooms are completely soft - a minute or so.
Step 4, Serve the cod with the mushrooms and any pan juices drizzled over. Add a squeeze of lemon, and serve.
Ingredients you'll need
