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Just did this with some fresh whiting as a way of using up some of our rampant tarragon plant in the greenhouse. Highly recommended! Didn't kill the rather delicate flavour of this fish. I used brown breadcrumbs rather than Ritz, and probably quite a bit more tarragon and chives than it calls for (well, once you've picked it...), but it was still delicious. Also, I only cooked it for 15 minutes in a 170C fan oven and it was perfectly cooked. 20-30 mins would have been too much. Definitely will do this again.

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rogpeppe May 01, 2010

Great recipe! I have made this recipe several times, breadcrumbs worked well in place of the ritz and even good without ritz or breadcrumbs. Thanks for sharing!

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Mskitty84 July 28, 2008

Great fish! I used haddock fillets. We loved the buttery, lemony flavor with the tarragon. I put lemon slices on the bottom and top of the fillets. Thanx for posting this easy, delicious fish recipe. I'll make this again.

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*Parsley* March 06, 2006
Baked Fish With Tarragon