Ingredients
- 1/2 cup chopped parsley
- 1/4 cup chopped tarragon, plus 1/4 cup whole leaves
- Finely grated zest of 1 lemon
- Four 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
Food & Wine
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