Flathead Fillets with a Tarragon Butter
Elevate your seafood game with these succulent Flathead Fillets with Tarragon Butter—a simple yet elegant dish brimming with fresh, herbaceous flavor. Tender flathead fillets are lightly seasoned, dredged in flour, and pan-seared to golden perfection, creating a crisp exterior that gives way to a flaky interior. The pièce de résistance is the luscious tarragon butter sauce, made with rich unsalted butter, fragrant garlic, zesty lemon juice, and vibrant tarragon, which perfectly complements the delicate fish. Ready in just 25 minutes, this recipe is ideal for weeknight dinners or special occasions alike. Serve with a squeeze of fresh lemon and pair with steamed vegetables or a crisp salad for a stunning seafood meal that’s as easy to prepare as it is delicious. Keywords: flathead fillets recipe, tarragon butter sauce, easy seafood dinner, quick fish recipes, pan-seared fish.
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Recipe Information
Ingredients
- 4 pieces Flathead fillets
- 100 grams Unsalted butter
- 2 tablespoons Fresh tarragon, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 50 grams Plain flour
- 4 pieces Lemon wedges, for serving
Instructions
Pat dry the flathead fillets with a paper towel and season them with salt and freshly ground black pepper.
Dredge each fillet lightly in plain flour, shaking off any excess. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the flathead fillets and cook for 2-3 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set them on a plate, covering loosely with foil to keep warm.
Reduce the heat to medium-low and wipe the skillet clean with a paper towel. Add unsalted butter to the skillet and let it melt slowly.
Once the butter has melted, add the minced garlic and cook for 30-45 seconds, stirring constantly, until fragrant.
Stir in the chopped tarragon and lemon juice. Mix well and let the sauce simmer gently for 1-2 minutes.
Return the cooked flathead fillets to the skillet, spooning the tarragon butter over each fillet to coat them evenly. Cook for another minute to let the flavors meld.
Transfer the fillets to serving plates and drizzle any remaining tarragon butter sauce from the skillet over the top.
Serve immediately with lemon wedges on the side and an optional accompaniment of steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
