Poached Cod with Tarragon and Cherry Tomatoes
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  • 1 tablespoon olive oil
  • 11 pint cherry or grape tomatoes
  • 1 Salt and pepper, to taste
  • 11-2 pounds skinless, boneless cod fillets (about 1” thick), cut into two pieces
  • 1½ cup white wine
  • 12 teaspoons butter, divided
  • 11 tablespoon chopped fresh tarragon
  • 1 Cooked white basmati rice, for serving
  • 12 lemon wedges, for garnishIn a large skillet with cover, heat the olive oil over medium-high heat. Add the tomatoes, salt and pepper and cook, stirring frequently for 3 minutes.
  • 1 Push the tomatoes to the sides of the pans and add the fish fillets. Cook the fish for two minutes (do not flip the fish).
  • 1 Pour the wine over the fish and place a teaspoon pat of butter on each piece of fish. Sprinkle the chopped tarragon over the fish.
  • 1 Cover the skillet with a lid and simmer on medium-high for 8 minutes or until the fish is cooked through and the tomato skins begin to burst.
  • 1 Serve immediately over cooked white rice, topping the fish with the tomatoes and sauce. Serve with a wedge of lemon.



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