Fish with tarragon

This dish is very popular in the Armenian cuisine, but they use butter, and we, following the Mediterranean tradition, can replace it with olive oil. Variations on the theme: if you put rosemary, lemon slices and capers instead of tarragon in the belly of the fish, the dish will take on a different flavor, more typical of the Italian cuisine.

We will need:

Food processor

2 fish whitefish, dorado or trout,


1 bundle of tarragon,

4 tablespoons of olive oil,

ground black pepper,


lemon juice.

Method of preparation:

Clean and gut the fish preferably done in a store or at the market , rinse, dry and place on a sheet of foil. Salt and pepper, oil inside and outside, put tarragon in the belly – ½ bunch per fish or more, sprinkle with lemon juice. Cover with foil and bake in the oven at 200°C for about 25 minutes. At the end of the process, open the foil and put the fish on the grill for 3 to 5 minutes to brown it.

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