Tarragon Walnut Brown Butter Sauce for Fish

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 09/29/20
Fish with Tarragon Brown Butter Sauce
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
180 Calories
15g Fat
2g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 180
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 47mg 16%
Sodium 98mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Protein 10g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

​​This incredibly easy tarragon walnut brown butter sauce recipe will go beautifully with almost any fresh fish. The French word for this sauce is "beurre noisette," and, while it tastes gourmet, it's very simple to put together quickly. These types of brown butter sauces can also be served on chicken or grilled vegetables.

Ingredients

  • 3 tablespoon unsalted butter
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon chopped, fresh tarragon
  • 2 tablespoon chopped walnuts
  • salt and fresh, ground black pepper (to taste)
  • 1 tablespoon vegetable oil
  • 4 (6-oz each) boneless white fish fillets (like cod, bass, tilapia, or sole)

Steps to Make It

  1. Put the butter in a small saucepan, and melt over medium heat. Cook for 5 to 10 minutes, or until the butter begins to take on a light-brown color and gets a nutty aroma.

  2. Add the walnuts, and cook for one minute.

  3. Pour in the lemon juice, turn up to high heat, and bring to a boil.

  4. Turn off the heat, and add the tarragon, salt, and fresh ground black pepper to taste. Set aside.

  5. Season the fish fillets with salt and fresh ground black pepper to taste.

  6. Heat the oil in a medium skillet over medium-high heat, and cook on both sides until opaque throughout.

  7. Serve hot with the butter sauce spooned over.

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