Pan-Seared Fish with Tarragon

Name: Pan-Seared Fish with Tarragon
Yield: 6
Ingredients: 1 kg of fish fillets (cod, corvina, badejo); 1 tablespoon of tarragon; 1/2 cup of finely chopped onion; 1 clove of garlic mashed; 2 tablespoons of olive oil; 4 tomato halves, peeled and seeded; 2 tablespoons of fish stock; 1 teaspoon of baking soda; 1 tablespoon of all-purpose flour; 1/3 cup of finely chopped chives; Salt and black pepper to taste

1
1 kg of fish fillets (cod, corvina, badejo)
2
1 tablespoon of tarragon
3
1/2 cup of finely chopped onion
4
1 clove of garlic mashed
5
2 tablespoons of olive oil
6
4 tomato halves, peeled and seeded
7
2 tablespoons of fish stock
8
1 teaspoon of baking soda
9
1 tablespoon of all-purpose flour
10
1/3 cup of finely chopped chives
11
Salt and black pepper to taste

Ingredients

1
1 kg of fish fillets (cod, corvina, badejo)
2
1 tablespoon of tarragon
3
1/2 cup of finely chopped onion
4
1 clove of garlic mashed
5
2 tablespoons of olive oil
6
4 tomato halves, peeled and seeded
7
2 tablespoons of fish stock
8
1 teaspoon of baking soda
9
1 tablespoon of all-purpose flour
10
1/3 cup of finely chopped chives
11
Salt and black pepper to taste

Directions

1
Baste the fish with salt and pepper and tie the two ends of the fillets together with a toothpick. Reserve
2
Fry the onion and garlic in olive oil until softened
3
Add the tomatoes and half of the fish stock, and cook for about 5 minutes
4
Add the baking soda and tarragon
5
Add the fish fillets and chives, and cover the pan
6
Cook until the fish is cooked through, but still firm
7
If necessary, add hot water
8
Remove the fish from the heat and reserve it warm
9
Add the flour to the pan, stirring constantly, and cook until thickened
10
Adjust the seasoning and return the fish to the pan
11
Serve immediately with rice.