For ➍3 tbs chopped parsley
2 tbs chopped tarragon, plus 2 tbs of whole tarragon leaves
grated zest of 1 lemon
4 white fish fillets
olive oil for drizzling
1 shallot, thinly sliced
4 tbs unsalted butter
200 g cherry or grape tomatoes
In a medium bowl, toss the parsley, chopped tarragon, and lemon zest. Rub the herbs all over the fish. Cover and chill 2 h.
Light the grill, and let heat up. Drizzle fish with olive oil and season with salt and pepper. Grill fillets over moderate-high heat until just cooked, and slightly charred, about 3-4 m per side. Transfer fish to plates.
In a medium skillet, melt the butter. Add remaining tarragon and cook over moderate heat until fragrant. Reduce heat to low, and add tomatoes. Cook, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 m. Season with salt and pepper. Spoon butter sauce over the fish.
Serve with grilled potatoes.*
Light the grill, and let heat up. Drizzle fish with olive oil and season with salt and pepper. Grill fillets over moderate-high heat until just cooked, and slightly charred, about 3-4 m per side. Transfer fish to plates.
In a medium skillet, melt the butter. Add remaining tarragon and cook over moderate heat until fragrant. Reduce heat to low, and add tomatoes. Cook, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 m. Season with salt and pepper. Spoon butter sauce over the fish.
Serve with grilled potatoes.*
*Or with roast potatoes.
