Tarragon Tomato Fish
Elevate your weeknight dinners with this elegant yet easy Tarragon Tomato Fish recipe. Tender white fish fillets, like cod, haddock, or tilapia, are gently poached in a vibrant tomato-based sauce infused with the delicate aniseed aroma of fresh tarragon. This dish combines juicy cherry tomatoes, rich canned tomatoes, and optional dry white wine for a deeply flavorful sauce that perfectly complements the mild sweetness of the fish. With just 15 minutes of prep time and a total cook time of 20 minutes, it's a quick, restaurant-quality meal you can enjoy any day of the week. Serve it with crusty bread, rice, or your favorite seasonal vegetables for a wholesome, satisfying entree, garnished with a squeeze of fresh lemon for that perfect finishing touch. Whether you're a seafood lover or simply looking for a healthy and delicious dinner option, this Tarragon Tomato Fish is sure to impress!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, haddock, or tilapia)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup canned diced tomatoes (with juices)
- 0.5 cup dry white wine (optional)
- 2 tablespoons fresh tarragon, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon, sliced into wedges
Instructions
Pat the fish fillets dry with paper towels and season both sides with a pinch of salt and pepper. Set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts and begins to bubble.
Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to let it burn.
Add the cherry tomatoes and cook for 3-4 minutes, stirring often, until they begin to soften and release their juices.
Stir in the canned diced tomatoes and their juices, along with the optional white wine. Let the mixture simmer gently for 5 minutes.
Sprinkle the chopped tarragon over the tomato sauce, reserving a small amount for garnish. Stir to combine.
Carefully nestle the fish fillets into the sauce, ensuring they are partially submerged. Cover the skillet and reduce the heat to low.
Cook the fish for 8-10 minutes, or until it flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the fish fillets topped with the tomato-tarragon sauce. Garnish with reserved tarragon and a squeeze of fresh lemon juice from the lemon wedges. Serve warm with crusty bread, rice, or a side of vegetables.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 929 mg | 20% | |
*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.
