Baked Perch with Tomatoes and Tarragon Recipe

Serves/Makes: 2 servings

Ingredients:

  • 2 perch (flounder, cod, haddock or bluefish) fillets (about 6 ounces each)
  • 2 small fresh tomatoes, peeled and chopped OR 1 can (8 ounces) chopped, with their juice
  • 1 small yellow onion, peeled and chopped
  • 2 tablespoons chopped green bell pepper
  • 1/4 teaspoon dried tarragon, crumbled
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • Peas with Watercress Butter Sauce, to serve (recipe follows)
How to cook Baked Perch with Tomatoes and Tarragon:
  • Preheat the oven to 400°F (200°C). Place the fish fillet in a buttered 8x8x2-inch baking dish. If the fillet is very thin, fold it in half.
  • In a small bowl, combine the tomatoes, onion, green pepper, tarragon, and salt. Sprinkle the mixture over the fish, then dot with the butter.
  • Bake, uncovered, for 15 minutes or longer, depending on the thickness of the fish. When the fish flakes easily when tested with a fork, it is done.
  • Serve the Baked Perch with Tomatoes and Tarragon with hot steamed rice and Peas with Watercress Butter Sauce.

Peas with Watercress Butter Sauce Recipe

Peas with Watercress Butter Sauce Ingredients:
  • 3 tablespoons butter
  • 1/2 cup minced watercress
  • 1 tablespoon grated onion
  • 1/8 teaspoon salt
  • 5 ounces (half a 10-ounce package) frozen green peas
  • 1 teaspoon cider vinegar
How to cook Peas with Watercress Butter Sauce:
  • Melt the butter in a 1-quart saucepan over moderate heat.
  • Add the watercress, onion, and salt.
  • Cover and cook for 5 minutes.
  • Add the peas and vinegar, and stir. Cover, and cook for 2 minutes.

Note:

The Baked Perch with Tomatoes and Tarragon recipe easy to cook and so good!


This recipe for Baked Perch with Tomatoes and Tarragon serves/makes: 2 servings

The Baked Perch with Tomatoes and Tarragon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Perch (more Perch recipes)
Preparation Method: Baked (more Baked recipes)

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