Fish with Herbs Recipe

Fish with Herbs Recipe

  • 2 pounds skinned and boned sole or striped bass fillets
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth, or as needed
  • 1/3 cup minced shallots
  • 1 tablespoon chopped fresh tarragon, thyme, or sage leaves
  • 6 thin lemon slices
  • Fresh tarragon, thyme, or sage sprigs
  • 2 teaspoons cornstarch
  • 1 pinch Salt and pepper
  1. Preheat oven to 375 degrees. Rinse fish, pat dry, and arrange, overlapping slightly, in a shallow 9- by 13-inch casserole. Pour wine and broth over fish; sprinkle with shallots and chopped herbs. Lay lemon slices and herb sprigs on fish.
  2. Bake, uncovered, until fish is opaque but still moist-looking in thickest part (cut to test), about 15 minutes.
  3. Tilt dish, and ladle or siphon pan juices into a 1- to 2-quart pan; keep fish warm. Boil juices over high heat, uncovered, until reduced to 3/4 cup, about 5 minutes. Mix cornstarch with 1 tablespoon water, and stir into pan juices. Stir over high heat until sauce boils. Pour a little sauce over fish; pour remainder into a small bowl. Season portions with sauce, salt, and pepper to taste.
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