5.0
(381)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
Step 2
Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
Step 3
Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
Step 4
Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
Step 5
Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
Step 6
Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Your folders
sprinklesandsprouts.com
5.0
(1)
Your folders
myrecipes.com
4.0
(1)
15 minutes
Your folders
morethanmeatandpotatoes.com
4.4
(93)
20 minutes
Your folders
tasteofhome.com
5.0
(2)
Your folders
foodandwine.com
5.0
(1)
Your folders
deliciousmagazine.co.uk
5.0
(3)
50 minutes
Your folders
cooking.nytimes.com
4.0
(127)
Your folders
cooking.nytimes.com
3.0
(35)
Your folders
cooking.nytimes.com
5.0
(600)
Your folders
washingtonpost.com
4.0
(1)
Your folders
bbcgoodfood.com
20 minutes
Your folders
chefjeanpierre.com
5.0
(5)
Your folders
foodnetwork.com
4.8
(5)
5 minutes
Your folders
orchidsandsweettea.com
5.0
(3)
15 minutes
Your folders
gimmesomeoven.com
4.9
(15)
20 minutes
Your folders
bonappetit.com
4.4
(51)
Your folders
cooking.nytimes.com
5.0
(1.7k)
Your folders
cooking.nytimes.com
4.0
(64)
Your folders
foodnetwork.com
4.8
(21)
40 minutes