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Flathead Fillets With a Tarragon Butter Recipe

Flathead Fillets With a Tarragon Butter
Servings: 4

This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Flathead Fillets With a Tarragon Butter. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Flathead Fillets With a Tarragon Butter in your home. Then, follow these steps below to serve Flathead Fillets With a Tarragon Butter for your family or friends.

Ingredients

  • 2 plain flour

  • 2 -4 garlic powder

  • 2, NA, 200 sweet potatoes

  • 200 baby asparagus

  • 80 snow peas

  • 1 1/2 butter

  • tarragon

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Flathead Fillets With a Tarragon Butter in your home by yourself.

Directions: How to Make Flathead Fillets With a Tarragon Butter

  1. Peel sweet potato and cut into thick slices (about 2cm each slice. Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.

  2. Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.

  3. Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.

  4. Boil, steam or microwave the asparagus and snow peas until just tender., Mix tarragon with melted butter.

  5. To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.

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