Lemon and Tarragon Baked Ling Cod over Honey Mashed Sweet Potatoes with an Oyster Mushroom & Cipollini Onion Brown Butter Sauce



1.5 lbs fresh ling cod, patted dry and brought to room temperature

2 ½ C thinly sliced oyster mushrooms (Make sure they’re dry before cooking

1 ½ C Cipollini onions

3/4 C (12 T) salted butter

Several sprigs of fresh tarragon

3 T light oil

A few slices of fresh lemon

Sea salt and black pepper

Fresh lemon juice to drizzle at end

Fine parsley micro-greens to garnish

¼ C good chicken stock or white wine


  • Cut cod into 5 ounce portions, rub with oil and arrange in a baking dish about 2 inches apart. Top with a sprig of tarragon, and thin slice of lemon, and sprinkle generously with salt and pepper. Let sit and preheat the oven to 400 degrees F.
  • In a 12” saucepan, melt 4 T of butter and when hot and foam on butter begins to recede, add the onions. Let sear until partially caramelized. Remove from pan. Add the other 4 T butter and the mushrooms while the pan is very hot. Cook until browned and caramelized, about 5 minutes.
  • Now, put the fish in the oven. While it is cooking you can now add the onions back in to the saucepan with the mushrooms, and season generously with salt and pepper and then deglaze with the stock. When reduced by half add the last 4 T of butter and turn to low. Let simmer until ready to plate.

Sweet Potato Mash:


3 large sweet potatoes, about 3 – 3 ½ C, diced small

1/8 C honey

3 T salted butter

3 T heavy cream

Several sprigs of thyme tied together

Salt and pepper to taste


  • Bring 10 C of water to a boil. Add the potatoes and nestle the thyme on top. Boil until tender, about 10 minutes. Remove the thyme. Drain, and add the butter, honey, cream, and salt and pepper. Mash with a fork to make rustic potatoes or use an immersion blender to puree. Do not over mix with the blender or they will be gummy. Serve under the baked cod with the mushrooms and onions.

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