Cod Steaks With Tarragon And Potatoes Recipe

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Servings: 4


Cost per serving $0.47 view details
  • 150 gm butter
  • 4 x cod steaks each about 25mm thick and 125g in weight small bunch fresh tarragon
  • 175 ml dry white wine sea salt and freshly grnd black pepper
  • 225 gm new potatoes
  • 2 x hard boiled Large eggs watercress to serve


  1. If you have time chill the fish for 1 to 2 hrs at step 3 so the favour can develop.
  2. Quarter the potatoes and cook in boiling salted water m the simmering ovenfor 10 min.
  3. Chop the tarragon reserving one or possibly two sprigs; peel and finely chop the Large eggs butter a shallow ovenproof dish with a little of the butter.
  4. Add in the cod the remaining tarragon and dot with 25g butter.
  5. Pour the wine over and season well with sea salt.
  6. Cook on the grid shelf on the second runners at the back of the roasting ovenfor 10 min.
  7. Remove the fish from the ovenand pour the liquor into a shallow saute/fry or possibly frying pan.
  8. Cover the fish and return to the simmering oven.
  9. Drain the potatoes and add in them to the fish liquor.
  10. Bring to the boil and bubble the potatoes in the liquid till tender and the liquid has reduced to about 4 tbsp.
  11. Keeping the mix warm swirl in the remaining butter with the minced tarragon and minced Large eggs.
  12. Season to taste.
  13. Place the fish on a bed of watercress then spoon the warm potato mix around it.
  14. Season with salt and grnd black pepper and serve immediately.
  15. Once the egg has been added to the potatoes serve this salad immediately.
  16. Serves 4


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Nutrition Facts

Amount Per Serving %DV
Serving Size 93g
Recipe makes 4 servings
Calories 308  
Calories from Fat 268 87%
Total Fat 30.5g 38%
Saturated Fat 19.28g 77%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 219mg 9%
Potassium 265mg 8%
Total Carbs 8.97g 2%
Dietary Fiber 1.0g 3%
Sugars 0.59g 0%
Protein 1.38g 2%
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