Seared Cod in Cherry Tomato and Tarragon Nage


Made with white wine, vegetables, and aromatic herbs, nage--a French-style poaching broth--preserves the delicate texture and moistness of fish. Nearly any fish will work in this recipe, but the broth's flavors especially complement mild, white-fleshed ones.

What you will need

4 white-fleshed fish fillets (6 oz. each), such as cod, red snapper, or halibut

1/2 teaspoon kosher salt

1/2 teaspoon ground white pepper

1/4 cup unsalted butter

2 small carrots, thinly sliced

3/4 cup vegetable broth

3/4 cup dry white wine

1/4 cup tarragon vinegar or white wine vinegar

1 teaspoon whole green peppercorns

1 bay leaf

4 tarragon sprigs plus 2 tbsp. minced fresh tarragon

Zest of 1 lemon plus 2 tsp. lemon juice

2 cups (1 pt.) cherry tomatoes, halved

4 teaspoons extra-virgin olive oil


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