Sauteed White Fish With Fines Herbs

Sauteed White Fish With Fines Herbs

Sauteed White Fish with Fines Herbs is a simple dish, but so are many French seafood recipes. The flavors of these simple recipes are so delightful with the use of savory spices and herbs. Fines Herbs is so classically French, with Chervil, Tarragon and other aromatic herbs, which is why they are used on this delicate white fish. Sauteeing the fish allows the flavors to develop without drying out the fish which can happen so easily if broiled or grilled.

Serves 4

Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
4-6 Cod, Halibut, Tilapia or Other White Fish Filets
2 Tablespoons Fines Herbs
Sea Salt and Freshly Ground Black Pepper to Taste
Flour (enough to coat the filets)

2 Tablespoons Melted Butter
1 Small Lemon, Zest and Juice
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Fines Herbs
1 Clove Crushed Garlic

Directions:
Pour olive oil and place butter in a non-stick pan on medium heat. Sprinkle the Fines Herbs, sea salt and freshly ground black pepper on the fish. Lightly dust with flour.

Saute the filets about 2 minutes on each side, or until golden in color. Remove the filets and place on a warm plate.

Mix the melted butter, additional tablespoon of olive oil, lemon zest, lemon juice and garlic. Pour melted butter mixture over the fish and serve. A light rice side dish and green beans almondine or haricot verts make wonderful compliments.

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