Sautéed White Fish With Fines Herbs
Sautéed 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 when you use savory and light, aromatic herbs or herb blends. Fines Herbs is one such herb blend. It is so classically French, made with Chervil, Tarragon, Parsley and other aromatic herbs, which is why they are used on this delicate white fish. Sautéing the fish allows the flavors to develop without drying out the fish which can happen easily if broiled or grilled. The sauce made from lemon juice, butter, garlic and more Fines Herbs, adds a wonderful finishing flavor, making the dish exceptionally delicious.
We like using halibut or cod since the mild flavor of these fillets let the Fine Herbs showcase its flavor, while still permitting the mild fish flavor to come through.
You can serve any of your favorite side dishes you would serve with your other fish recipes, like a seasonal green vegetable, wild rice dish or maybe even some herb fingerling or small new potatoes.
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
4-6 Cod, Halibut, or Other White Fish Fillets
2 Tablespoons Fines Herbs
Kosher Salt and Freshly Ground Black Pepper to Taste
Flour (enough to coat the fillets)
Place the fish fillets on a plate. Sprinkle the Fines Herbs, Kosher salt and freshly ground black pepper on both sides of the fish. Lightly dust with flour on both sides.
Pour olive oil and place butter in a large non-stick skillet on medium heat. Sauté the fillets about 2 to 3 minutes on each side, until golden brown. Watch so they don’t overcook or burn. Remove the fillets and place on a warm serving plate. They should flake apart. Cover lightly with foil to keep warm.
To make the sauce, in the same pan, add the remaining butter, additional tablespoon of olive oil, lemon juice, lemon zest, and garlic. Stir to combine as the butter melts. Plate the fish fillets and spoon some of the mixture over each portion and serve.
Serve with a side of steamed broccoli, asparagus if in season, green beans almondine or maybe a wild rice dish. All compliment this recipe nicely.