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Everyday Fish

List of Ingredients




Monsieur Taverne's Everyday Fish With Tomatoes

Source: "On Rue Tatin: Living and Cooking in a French Town," by Susan Herrmann Loomis

1 1/4 to 1 1/2 pounds cod, halibut or other firm white fish, trimmed, bones removed
1 tablespoon unsalted butter
1 1/4 pounds tomatoes, cored and cut into 6 wedges each
2 tablespoons freshly squeezed lemon juice
Fine sea salt and freshly ground black pepper
1/4 cup loosely packed fresh tarragon leaves or another herb of your choice such as basil, dill, chives or parsley

Recipe



Rinse the fish fillets, pat dry and refrigerate until ready to use. Preheat oven to 400 degrees.

Butter a large baking dish with the butter. Lay the fish in the dish (skin side down, if there is skin) and arrange the tomato wedges around the fish. Drizzle the fish and the tomatoes with the lemon juice, then season all with salt and pepper. Sprinkle half the tarragon leaves over the fish and bake in the oven until the fish is opaque and the tomatoes are tender, about 15 minutes or until fish is
cooked through.

Remove the dish from the oven, scatter the remaining tarragon leaves over the fish and season with a fine sprinkling of pepper. Serve immediately.

Note: Capers are also good with this dish - toss a few over the tomatoes as you take the fish from the oven. A good wine with this recipe is a delicate, lightly chilled sauvignon blanc.
Makes 4