Sunday

tarragon fish

Tarragon Fish and Spinach Couscous

Tarragon is a lovely herb to pair with fish. The flavors of this dish are mild and because of that you can pair it with different sides. My favorite is Spinach Couscous.



what you need:
  • 2 lb of any kind of white fish fillet like sole, cod, tilapia, haddock, etc 
  • 2 1/2 tbsp extra virgin olive oil 
  • 2 tbsp red wine vinegar 
  • 1 tsp dried tarragon
  • 1 tablespoon dried chives
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt(or less depending on your taste)
  • 1/8 teaspoon lemon pepper



note: You can use fresh tarragon and fresh chives instead of dry. Just triple the amount. So use 3 teaspoons (which is 1 tablespoon) of fresh tarragon and 3 tablespoons of fresh chives.


what to do:

Preheat oven to 425 F. 





In a medium bowl mix olive oil, vinegar, tarragon, chives, garlic powder, salt and pepper.







Rinse the fish in running water and dry with paper towel.
Place the fish in a baking dish large enough so the fish is in a single layer. 
Coat both sides of the fish fillets with the herb mix.

Scrape every bit of the herb mix left in the bowl over the fish.




Bake for 10 to 15minutes. Baking time varies according to the thickness of the fillets. If the fillets are really thin they might cook in less than 10 minutes.
Check the inside of the the thickest part of the thicket fillet.







Tarragon fish pairs well with Spinach Couscous
It's also good with mashed potatoes or roasted vegetables.

Bon Appétit!

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