Serve with: Crusty French bread and steamed green vegetables. This tried-and-true, simple yet elegant French home or bistro preparation can be used for practically any fish fillet: pickerel, catfish, tilapia, flounder, turbot, halibut, grouper, snapper or even mackerel.
- Portion size 4 servings
Ingredients
Method
Season fish with all but pinch each of the salt and pepper. In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook fish, turning once, until fish flakes easily when tested, 7 to 10 minutes. Transfer to plate; keep warm.
Add garlic and vinegar to pan; whisk in parsley, tarragon and remaining oil, salt and pepper. Pour over fish.
Nutritional facts <b>Per serving:</b> about
- Sodium 346 mg
- Protein 22 g
- Calories 198.0
- Total fat 12 g
- Cholesterol 98 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 12.0
- Folate 5.0
- Calcium 12.0
- Vitamin A 3.0
- Vitamin C 3.0
