lemon and tarragon fish stew
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lemon and tarragon fish stew
  • 1 tablespoon olive oil
  • 30g butter
  • 2 x 500g whole snappers, cut into cutlets+
  • sea salt and cracked black pepper
  • 2 cloves garlic, sliced
  • 2 bay leaves
  • 4 sprigs tarragon
  • ½ cup (125ml) dry white wine
  • 1 ½ cup (375ml) fish stock
  • 1 lemon, peeled and sliced