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.
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INGREDIENTS
Nutrition- 4(6 -8 ounce) fish fillets
- 4sprigs fresh French tarragon or 2 teaspoons dried tarragon
- 2⁄3cup dry white wine
- salt and pepper, to taste
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DIRECTIONS
- 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.
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