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Tarragon and Mustard Cod

Tarragon and Mustard Cod

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Serves 4
3 tbs olive oil
3 tsp finely chopped garlic
¼ cup sun-dried tomatoes, sliced
2 tsp fresh lemon juice
1 tsp lemon zest
Sea salt and freshly ground pepper
½ cup low sodium stock
¼ cup heavy cream
2 tsp Dijon mustard
4 fillets of black cod, 5 to 6 ounces each
2 tbs unsalted butter
2 tbs tarragon

Heat a large sauté pan and add 2 tablespoons reg oil.  Season the fillets with salt and pepper and then add them to the heated pan.  Sauté the fillets, turning only once, until golden on both sides and opaque in the middle.  Transfer them to a platter and tent with aluminum foil.

Add the remaining 1 tablespoon of oil and  2 tablespoons of butter to the pan, and then add the garlic. Saute until you can smell the garlic. Then add the sundried tomatoes, stir and then the lemon zest, and lemon juice. Pour the chicken stock into the pan and scrap the bottom of the pan to remove all the browned bits from the fish. Add the heavy cream and bring to a boil. Then add the Dijon mustard and tarragon.
Place the cod on a plate and spoon the sauce over the top to serve.

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