Creamy Tarragon Fish * Recipe

Cook potatoes

Place the cubed potatoes in a large pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil, then simmer until fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes well, return to the pot off heat. Add 3 tbs butter and 1/2 cup warm milk. Mash until smooth but slightly textured. Season with 1 tsp salt and 1/4 tsp black pepper. Keep warm.

Season fish

Pat fish fillets dry. Brush both sides with 2 tbs olive oil, sprinkle with 1 tsp salt and 1/2 tsp black pepper, and drizzle with 1 tbs lemon juice. Let sit 5 minutes while other components are prepared.

Cook fish

Preheat a grill or grill pan over medium-high heat and oil the grates. Grill fillets skin-side down (if applicable) 3–5 minutes per side depending on thickness, until opaque and flakey and internal temperature reaches 145°F (63°C). Remove and rest 2 minutes. Alternatively, you may sear in a hot skillet 3–4 minutes per side.

Sauté aromatics

In a skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and diced onion and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes and deglaze

Add the diced tomatoes and cook 2–3 minutes until they begin to break down. Pour in 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping any browned bits. Let simmer until the liquid reduces by half, about 2 minutes.

Finish the sauce

Lower heat to medium-low and stir in 1 cup heavy cream and 1 tsp Dijon mustard. Simmer gently 3–5 minutes until the sauce thickens slightly. Stir in 2 tbs chopped tarragon, 1 tbs chopped parsley, 1/2 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on the lowest heat.

Wilt spinach

In a separate sauté pan, heat 1 tbs olive oil over medium heat. Add the sliced garlic and cook 20 seconds until aromatic, then add 4 cups baby spinach. Sauté, tossing, until just wilted (about 1–2 minutes). Season with 1/4 tsp salt and a pinch of black pepper. Remove from heat and keep warm.

Prepare seasonal vegetable

Preheat oven to 425°F (220°C). Toss 12 oz seasonal vegetables with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet. Roast until tender and lightly caramelized, about 12–18 minutes depending on vegetable. Squeeze lemon wedge over before serving.

Assemble dish

Spoon a generous portion of mashed potatoes onto each plate. Place a grilled fish fillet on top of the potatoes. Spoon 1/4–1/3 cup of the creamy tarragon sauce and tomatoes over each fillet. Top each fillet with a small mound of wilted spinach. Add the roasted vegetable of the day to the side.

Garnish

Finish with an extra sprinkle of chopped tarragon or parsley and a grind of black pepper. Serve immediately with an optional lemon wedge.