Tarragon-Scented Fish

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. Spray a pyrex baking dish with nonstick spray.
2. Add the fish filets, then pour the wine over the fish.
3. Place one sprig of tarragon on each filet, or dust lightly with dried tarragon.
4. Salt and pepper to taste.
5. Bake, covered, at 400F for 15-20 minutes, depending on thickness of fish.