Pan Fried Cod With Tarragon Walnuts and a Brown Butter Sauce

Pan fried cod with tarragon walnuts and brown butter sauce finished with fresh lemon to give a decadent nutty and tangy sensation.
This is a marriage made in heaven and goes perfectly with most fish.
Slowly cook the cod skin side down for 90% of the cooking then add a knob of butter just to finish the top and then rest.
Melt a generous amount of unsalted butter in a medium to high heat and stir, once the butter is a nice brown colour add the tarragon and walnuts. Don’t burn the nuts should only take 30 seconds then Emulsified by adding the lemon juice. Serve immediately.
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