• 1 stick cold Butter, cubed
  • 1 ½ cups dry White Wine
  • 2 Shallots, minced
  • ¼ cup Red Bell Pepper, diced
  • 1 Tablespoon fresh Tarragon, chopped
  • Olive Oil
  • Salt and Pepper
  • 4- 8 oz. portions Black Cod


  1. Line a broiler tray with aluminum foil, and lightly brush with olive oil. Place the cod portions on the tray, skin-side down. Brush the fish with olive oil, and add salt and pepper to taste. Let broil 4-inches from the heat source until nicely browned, about 10 minutes. .
  2. In a saucepan, lightly sauté the shallots and bell peppers in 2 tablespoons of olive oil until soft, about 4 minutes. Add the wine and tarragon and let simmer for about 10 minutes. Then add the cold butter a little at a time, whisking until the mixture becomes creamy. Season with salt and pepper and set aside.
  3. Plate the cod and pour the sauce over the fish!


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