Cod with lemon, tarragon and crème fraîche from Eat: The Little Book of Fast Food (page 217) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on November 05, 2021

    Simple and good. I would have preferred less lemon (but then my lemons were quite large) but my mother thought it was perfect. I used pangasius.

  • FJT on September 04, 2015

    So very simple and quick to make, but full of flavour. This was a hit!

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Reviews about this recipe

  • Fine Cooking

    An ingenious way to cook fish...start in a cold pan, and then simmer before capers and crème fraîche get added to finish. The result is silky, tender fish and a luxurious, fragrant sauce.

    Full review
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