Recipe: Lemon and Tarragon Whitefish

This light recipe for golden brown fish fillets in a butter, tarragon, and lemon sauce is made with white wine for an acidity that perfectly complements the fish. This recipe is a quick and delicious healthy meal. The fish is a lean protein to help repair muscles and the lemon is rich in vitamin-C offering disinfectant qualities to cleanse your stomach and boost immunity!

-From the Kitchen of Chris Freytag

Ingredients you will need:

• 2 teaspoons olive oil
• 1 1/2 pounds whitefish fillets (tilapia, cod, halibut, etc.)
• salt and pepper
• 1/3 cup dry white wine
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 2 teaspoons chopped fresh tarragon
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon light butter
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Heat oil in a large skillet over medium to medium-high heat.

2. Pat fish dry with paper towels and season lightly with salt and pepper.

3. Add seasoned fish to the hot pan and sear until golden brown, about 2 minutes on each side. The fish is done when it easily flakes with a fork. Remove from pan and cover with aluminum foil to keep warm.

4. Whisk white wine, lemon juice, and minced garlic into the pan to start the sauce. Let simmer 2 minutes before adding tarragon and lemon zest. Let simmer 1 additional minute.

5. Remove sauce from heat and stir in butter, salt, and pepper. Toss fish in sauce before serving drizzled with additional sauce.

Prep Time: 10 minutes Cook Time: 10 minutes

Serves: 4

Calories: 195

Fat: 5g Protein: 32g Carbs: 1.5g Fiber 0