READY IN: 27minsYIELD: 2 Pounds
INGREDIENTS 2lbscod 2lemons 1⁄4 ouncetarragon 1⁄4 ouncechives 1⁄2 teaspoon minced garlic 2tablespoonsbutter 4tablespoonsextra virgin olive oil 1pinchsalt (pink Himalayan) 1pinchblack pepper
DIRECTIONSPlace 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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