Episode 29 Recipe: Ocean Whitefish With Butter Sauce

Fish:
1 ocean whitefish, fileted
Salt and pepper
Olive oil
½ Tbsp fresh tarragon, roughly chopped (or ½ tsp dried)
Sauce:
1/2 C butter (divided into 1 Tbsp portions)
1/2 shallot, minced
1⁄4 C dry vermouth
1⁄4 C heavy cream
¼ C lemon juice

Preheat the oven to 425°F.
Salt and pepper your filets. Line a rimmed baking sheet with foil and drizzle with oil. Add your filets to a baking sheet and top with dill. Bake for 10 – 12 minutes, until cooked through.
In a small saucepan over medium heat, melt 2 Tbsp of butter. Once bubbling hot, add shallot and cook for 3-4 minutes. Remove the saucepan from the heat and add the vermouth. Return the saucepan to the heat and cook until reduced by half. (Always be careful when cooking with alcohol and an open flame).
Reduce heat to low and add tarragon. Then whisk in butter, 1 Tbsp at a time until incorporated.
Remove from heat and mix in cream and lemon juice. Drizzle over fish and serve. Pairs well with rice pilaf or roasted broccoli.

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