I splurged on two wild King Salmon fillets for this dish, but any of your favorite fish varieties would work well with cette flavor combination. Rainbow trout, Dover sole, tilapia, grouper, Branzino, Red Snapper….you name it, try it out! Fresh tarragon, with its natural anise flavor, is one of my favorite flavor pairings when it comes to seafood; combined with the sweet, fresh taste of orange zest and orange juice, this simple baked fish dish is just short of miraculous. (Another idea would be to top seared scallops with the mixture, or even add the zest and tarragon into a skillet with a touch of butter, garlic, and peeled shrimp for a nice twist on a classic shrimp scampi.)
(To view this recipe, click on the blue title of the blog post above*)
- (2) 6-7 oz. fish fillets
- Salt and pepper
- Drizzle of olive oil
- 1 Tablespoon chopped, fresh tarragon leaves
- Zest of 1 navel orange, chopped
- Juice of half the orange
- Peppery greens, for serving (optional)
- Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper. Drizzle each fish fillet with a touch of olive oil; season each with a pinch of salt and pepper. Divide both the chopped tarragon and orange zest among the two fillets.
- Bake in the preheated oven for 15-18 minutes, or until the fish is cooked to your liking. Squeeze the orange juice over each hot fish fillet; serve warm over greens.