Login to Save Like

Ingredients

• 1/2 cup  chopped parsley
• 1/4 cup  chopped tarragon, plus 1/4 cup whole leaves
•   Finely grated zest of 1 lemon
• 4 6- to 7-ounce  skinless halibut fillets
• 2 pounds  fingerling potatoes
•   Salt
• 1/4 cup  extra-virgin olive oil, plus more for drizzling
• 4   garlic cloves, thinly sliced
• 2   medium shallots, thinly sliced
•   Freshly ground pepper
• 6 tablespoons  unsalted butter
• 1 pint  cherry tomatoes

Description

Caroline Styne, Co-owner And Sommelier Of Los Angeles' Lucques And AOC, Likes To Coat Delicate Halibut Fillets In Fresh Herbs And Grill Them Until Lightly Charred; To Make A Tangy Sauce, She Cooks Cherry Tomatoes In Tarragon-infused Browned Butter Unt

Recipe.com