Sautéed fish with a spoon pouring mustard tarragon cream sauce over it.

Sautéed Fish with Mustard Tarragon Cream Sauce

This easy recipe for Sautéed Fish with Mustard Tarragon Cream Sauce makes a tender flaky fish topped with creamy herb goodness. This recipe can be part of a low-carb, keto, Atkins, or grain-free diet. 

Course Main Course
Cuisine French, keto, low-carb
Keyword cream sauce for fish, keto fish recipe, keto seafood recipe, low carb fish recipe, low carb seafood recipe, sauteed fish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 256 kcal
Author Annissa Slusher


  • 16 ounces mild white fish (orange roughy, haddock, cod)*
  • 1 tablespoon avocado oil
  • sea salt See note below recipe.
  • 2 tablespoons shallot peeled and minced
  • 1 tablespoon white wine vinegar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon whole grain mustard
  • 1 teaspoon fresh tarragon


  1. Dry fish completely and set aside. Preheat a skillet over medium-high heat. Add avocado oil.

  2. When skillet is hot, sprinkle the fish with salt and add the fish to the pan. It should sizzle when it goes in the pan. If it doesn't sizzle, your pan isn't hot enough. Be sure the sides of the fish don't touch. Do not move the fish until it releases from the pan. When it releases, turn the fish. When second side is done. remove fish from the pan, place on a plate and keep warm.

    Cooking fish fillet on a pan.
  3. Add shallots to the pan and cook until edges start to brown.

    Making the mustard tarragon cream sauce for fish.
  4. Stir in white wine vinegar. Using a spatula, scrape up any brown bits left in the pan. When vinegar is almost completely evaporated, pour in the heavy whipping cream.

    Sauteing ingredients for mustard tarragon cream sauce.
  5. Heat the sauce, stirring frequently, until it reaches the desired thickness. Next, stir in the mustard and tarragon. Taste the sauce and add salt to taste. To serve, spoon the sauce over the fish.

    Sauteing ingredients for mustard tarragon cream sauce.

Recipe Notes

Because the amount of salt will vary according to taste, I did not include salt in the nutritional information.

*If using frozen fish, completely defrost the fish according to package directions. 

Nutrition Facts
Sautéed Fish with Mustard Tarragon Cream Sauce
Amount Per Serving (4 ounces)
Calories 256 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Monounsaturated Fat 6g
Cholesterol 40mg13%
Sodium 94mg4%
Potassium 17mg0%
Carbohydrates 2g1%
Sugar 1g1%
Protein 26g52%
Vitamin A 1%0%
Vitamin C 1%1%
Calcium 20%2%
Net Carbs 2g
* Percent Daily Values are based on a 2000 calorie diet.