Prep 5 mins
Cook 20 mins
I love to use fresh Basa for this, but it has also worked well with tilapia. It would probably work well with any of the more delicate, white-fleshed fish filets. I love the fresh French tarragon I grow in my garden the most, but dried will work well, too. Lovely served with steamed fresh veggies from the garden.
- 4 (6 -8 ounce) fish fillets
- 4 sprigs fresh French tarragon or 2 teaspoons dried tarragon
- 2⁄3 cup dry white wine
- salt and pepper, to taste
- Spray a pyrex baking dish with nonstick spray.
- Add the fish filets, then pour the wine over the fish.
- Place one sprig of tarragon on each filet, or dust lightly with dried tarragon.
- Salt and pepper to taste.
- Bake, covered, at 400F for 15-20 minutes, depending on thickness of fish.
5 Stars, nice clean taste with minimum effort, used fresh tilapia and dried tarragon (no fresh tarragon at the local grocer's), with Pouilly Fuisse (French Chardonnay). Could not taste the wine, but enjoyed the touch of tarragon. DH said he preferred dry sherry (normally without tarragon), as we like the taste of sherry when we poach fish. Served with Recipe #313161 #313161 atop steamed white rice. Thanks for posting, SusieCat too. Made for 1.2.3 Hit Wonders.
This is so simple, yet delicious! I used fresh tilapia and fresh tarragon. Great recipe for the RV, since it was one dish and done in the oven. Made for Spring 2008 PAC.
The family loved this. The 7yo had 3rds. I used catfish nuggets, because I had 12lbs of them, which I thought came out well though Susiecat said that tilapia would be a better substitute for the basa she recommended. It couldn't be easier to make. 3 steps and ignore it until its done.