- 4 white-fleshed fish fillets (6 oz. each), such as cod, red snapper, or halibut
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1/4 cup unsalted butter
- 2 small carrots, thinly sliced
- 3/4 cup vegetable broth
- 3/4 cup dry white wine
- 1/4 cup tarragon vinegar or white wine vinegar
- 1 teaspoon whole green peppercorns
- 1 bay leaf
- 4 tarragon sprigs plus 2 tbsp. minced fresh tarragon
- Zest of 1 lemon plus 2 tsp. lemon juice
- 2 cups (1 pt.) cherry tomatoes, halved
- 4 teaspoons extra-virgin olive oil
- calories 350
- caloriesfromfat 44 %
- protein 32 g
- fat 18 g
- satfat 8.2 g
- carbohydrate 9.4 g
- fiber 1.9 g
- sodium 425 mg
- cholesterol 104 mg
How to Make It
Season fish with salt and pepper. Melt butter in a large frying pan over medium-high heat. Cook fish until browned underneath, about 3 minutes. Transfer fish to a plate, browned side up.
Add carrots to pan along with broth, wine, vinegar, peppercorns, bay leaf, and tarragon sprigs and bring to a boil. Reduce heat and simmer until carrots are tender, 8 to 9 minutes.
Meanwhile, combine lemon zest and minced tarragon and spread over browned side of fish. Slide fish, browned side up, and any accumulated juices into pan. Add tomatoes and simmer until fish is just cooked through, 2 to 6 minutes depending on its thickness.
Remove and discard bay leaf and tarragon sprigs. Divide fish among 4 wide, shallow bowls, then ladle vegetables and nage into bowls. Drizzle each bowl with 1/2 tsp. lemon juice and 1 tsp. oil.