Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean Dooley
No wine? No problem. Lemon gives all the brightness and lift necessary—tempered with a little honey and a few pats of butter. Dusting the cod with flour helps it achieve that golden brown color, while a finishing flurry of tarragon makes this speedy weeknight dish feel restaurant-worthy. If you skip the tiny roasted potatoes, serve with bread or rice; you’ll want something to sop up every last drop of sauce. (If you’re not a fan of tarragon, feel free to omit, or substitute with another tender herb like parsley, dill, or chives.)