Recipe: Fish with Tarragon and Lemongrass

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Private chef CC Consalvo of Clean Plate Meals shops at the Farmers Market every week.  This week, we spotted her buying tarragon and lemongrass from Coleman Farms.  She likes to use petrale sole, but says Tilapia or any thin filet works just fine. Keep reading for the recipe…

Fish with Tarragon and Lemongrass

You can use petrole sole, Tilapia or any thin filet of fish.

2 fish filets
1/2 a bunch of tarragon
1 stalk of lemon grass
2 cloves of garlic
Olive oil
Salt, pepper and paprika
Equipment: Sheet pan, knife and cutting board.

First you’ll want to preheat your oven to broil.

Second prep your herbs by plucking a quite a few tarragon leaves and having them ready. Have some chopped garlic on hand as well. Then take one stalk of lemon grass, cut off the tall tops and the hard bottom. Then split your trimmed lemon grass long ways. With the back of your knife, tap the lemon grass to release its oils.

Now spread your fish filets on a well-oiled sheet pan. Rub the filets with oil olive, salt, pepper and paprika all over.

Go back to your fresh prepped herbs and spread the tarragon leaves over the fish, then the chopped garlic lastly add your lemon grass. Pop into your pre-heated oven for 10-12 minutes. Pairs well with a nutty quinoa or along side of some chopped romaine hearts with olive oil and lemon.