Chef Tamie Cook /Tennessee Aquarium
This is one of those dishes that can be thrown
together in 5 minutes once you’ve gotten home from
work. The slow cooking method not only leaves the fish with amazingly tender
buttery texture, but it gives you a little time to relax, enjoy a cocktail and unwind
from the day. Serve this with a simple green salad for a deliciously light supper.
2 tablespoons olive oil
4 6-ounce boneless, skinless Wreckfish filets
1 teaspoon kosher salt
3 tablespoons unsalted butter, cut into small pieces
1 lemon, thinly sliced
1/2 cup white wine
8 sprigs fresh tarragon
2 cloves garlic, grated or finely minced
1 cup halved cherry tomatoes
2 tablespoons fresh parsley, chopped
Preheat the oven to 250ºF. Rub the olive oil on the bottom and sides of a
shallow ceramic casserole dish just large enough to fit the fish in one layer.
Season the filets on both sides with salt and place in the dish. Scatter the
butter and lemon slices evenly across the fish and add the wine. Top with the
tarragon, garlic and tomatoes.
Place in the oven for 30 to 45 minutes or until the fish is just cooked through.
Serve the fish with a little sauce, tomatoes and a sprinkle of parsley.
Serves 4