Easy Late Summer Fish Provencal

Late summer brings new growth from tarragon and basil plants that were sheared earlier in the season. Here, I combine them with other summer flavors to create Fish Provencal. Feel free to tinker with the amounts of herbs and other flavorings as you see fit. I purchase frozen fish, which must be thawed before cooking. To thaw, remove all packaging and place fish in a zipper bag. Immerse the bag in a bowl of cold tap water in the sink. Turn on the tap and let it drizzle into the bowl, overflowing to the sink. Fish should thaw completely in 30 minutes.

Fish Provencal

2 Servings

vegetable oil or cooking spray
2 wild flounder filets
1 medium ripe tomato, cored
1 shallot, peeled
1 lemon
1 teaspoon chopped fresh tarragon leaves
1 teaspoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper

Preheat the oven to 350 degrees. Coat the inside of a foil-lined baking pan with vegetable oil or cooking spray. Place the flounder filets in the pan. Slice the tomato and arrange the slices on the fish. Slice the shallots crosswise and scatter the slices over the tomatoes. Slice four slices from the center of the lemon and remove all seeds. Place two slices on each fish filet. Squeeze the juice from one half of the lemon over the fish. Cut the other half of the lemon into two pieces and reserve to garnish the finished dish. Scatter the tarragon, basil, and half the parsley over the fish. Season lightly with salt and freshly ground black pepper. Place in the oven and bake for 30 minutes, or until the fish flakes easily with a fork. Take care not to overcook.

Transfer the fish to heated serving plates, sprinkle the remaining fresh parsley over, and garnish with a lemon wedge. Serve immediately.

A green salad, a glass of wine and good bread make this a complete meal.

Native Plants for Shade

Here is the link to a downloadable PDF of my presentation, "Native Plants for Shade," which took place at UT Gardens on September 29, 2019.