Foil Wrapped Fish With Lemon and Tarragon

READY IN: 27minsYIELD: 2 Pounds


  • 2lbscod
  • 2lemons
  • 14 ouncetarragon
  • 14 ouncechives
  • 12 teaspoon minced garlic
  • 2tablespoonsbutter
  • 4tablespoonsextra virgin olive oil
  • 1pinchsalt (pink Himalayan)
  • 1pinchblack pepper

  • Place individual fillets on a large piece of aluminum foil.
  • In a small bowl, combine 2 tablespoons butter and 1-2 tablespoons extra virgin olive oil and garlic, and heat bowl until melted.
  • Spread butter and oil mixture evenly over each fillet.
  • Distribute the sprigs of tarragon evenly over each fillet. (I had two fillets, so I put about 2-3 sprigs on each.).
  • Sprinkle chopped chives over each fillet.
  • Slice one lemon into enough slices to cover each fillet. (I had 2.5 slices on each of my two fillets.).
  • Squeeze the other lemon evenly over all the fillets being careful to avoid getting seeds on fish.
  • Grind fresh black pepper and pink Himalayen salt over each fillet to taste.
  • Drizzle a little more extra virgin olive oil over each fillet.
  • Seal foil around fillets as airtight as possible.
  • Grill or bake at 400°F (High Grill) for about 10-12 minutes depending on thickness (about 10 minutes per inch).
  • Serve with rice.
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