Today, I have no time to have fun and prepare some nice lunch so I have to go with efficiency. I love tartines and never think of making them for lunch. I eat sweet tartines for breakfast but rarely for lunch. What a pity! They are truly delicious and nutritious. Breakfast and lunch are my favorite meals of the day, and I like to treat myself, because dinner is usually very simple and very light.

I am desperately looking for one client of mine a good halal butcher in the city but I cannot find any. Today, on my way back to the city, I stopped in San Bruno check out this Middle Eastern market, if maybe they had some meat. They had none but they did have a lot of of things including sardines on their shelves that looked really good. Basically, they had a lot of things I didn’t need but I had to buy, just because….So here I am buying a load of sardines in oil, curry leaves, mustard oil, and tons of spices that I didn’t need, but I thought I could “maybe” need at some point.

These little tartines or toasts (whatever you prefer) are fairly easy to make, I don’t like to call them toast because that word reminds me of bad cheap white bread you find in supermarkets, so that would not really apply here.  You can use a regular potato or a slice of country bread but I thought the nutritional value of yams would make them more appealing and interesting.

I had some herb paste left I made with some leftover herbs I had in the refrigerator. When I have too many fresh herbs (cilantro, parsley, chives, mint, basil, etc…) that I know will go bad, I make this pesto, or paste, or sauce, or whatever you want to call it. It has multi functions and is delightful, fresh, pungent, and goes well with almost everything (grilled fish, meat, vegetables, on toasts, etc…).

Here the yams is spread with the herb paste, and topped with a bunch of fresh and delicious toppings.

Voila, c’est prêt! Now it’s time to turn off the computer and enjoy lunch. Bon appétit.

Ingredients for 2-3 tartines

For the tartines

• 1 thick yam, peeled and cut in 1 cm slices
• 1 tsp olive oil + 1 tsp extra
• 1/2 cup baby spinach
• 1 can sardines in olive oil, cut lengthwise
• 2 radishes, thinly sliced
• tomato vinegar
• salt and pepper

For the lemon-herb pesto

• 1 cup mixed herbs (cilantro, basil chives, scallions, parsley, etc…)
• 1 garlic clove
• 1/4 tsp ground cumin
• 1/2 jalapeno pepper, seeds removed
• juice of 1/2 lemon
• 1 tsp lemon zest
• salt and pepper

Preparation

For the lemon-herb pesto, mix all ingredients except lemon zest in a mixer and mix until smooth but still with a texture. Add extra oil if too thick. Add lemon zest at the end and mix well.

Coat yams with olive oil, salt and pepper. Broil on both sides until golden outside and soft inside. Remove from oven.

In a mixing bowl, add olive oil and tomato vinegar to spinach, and a little salt.

Coat each yam with lemon-herb pesto, add spinach, then sardine halves, and top it with radish slices. Drizzle extra olive oil, tomato vinegar, and fresh pepper.

Bourride is a Provencal dish, let’s say the cousin of bouillabaisse. It’s originally made out of monkfish. In this version, I added shrimps and clams and fennel in the broth. I love the combination of fennel and fish/seafood. It’s a light and flavorful dish that can be enjoyed all year round. Not being difficult to make, it can also be prepared in advance, just get the broth with the vegetables ready the night before and you can only cook the fish the day you are consuming it. That is a big convenience.

These days I have not been a big fish and seafood eater, but once in a while if I make an ocean dish, it needs to be special. Bourride is delicious and light, especially if you don’t add too much aioli.

Bourride is served with aioli. Aioli is used in all Mediterranean basin such as Provence, Spain and Northern Italy. It’s usually a condiment made out of garlic and oil, sometimes an egg is added but for purists, egg is to be avoided.

Ingredients

For the soup

• 1 tbs olive oil
• 1/2 large onion, chopped
• 1 fennel, diced
• 2 carrots, peeled and diced (1/2 inch pieces)
• 1 leek (the white part), sliced
• 2 garlic cloves, crushed
• 2 tbs parsley, chopped
• 1/2 cup dry white wine
• 1.5 lb monkfish, cut in 5 cm pieces
• about 15 shrimps, peeled and deveined
• about 15 clams

For the aioli

• 2 garlic cloves
• 1 yolk
• 1/2 tsp Dijon mustard
• 3.4 oz (or 100 ml) vegetable oil
• 3.4 oz (or 100 ml) olive oil
• salt and pepper

Preparation

For the aioli

In a bowl, or mortar crush garlic, add yolk and mustard then add slowly vegetable oil. Add olive oil and continue stirring until the mixture is smooth. Adjust with salt and pepper.

For the bourride

Heat olive oil in a deep pot. Add cut vegetables and let them sweat for about t0 min until they get soft. Add garlic, parsley and wine. Stir well, then add broth. Let it cook for about 20 min until the vegetables are well cooked. Mash roughly with a potato masher. Remove about 1 laddle of broth and set aside.

Cook monkfish in a little oil on all sides, about 5 minutes. Set aside.

Add monkfish to broth, add shrimps and clams. Cover and cook at medium temperature until the clams open.

When fish is cooked, mix 3-4 tbs aioli with the left aside broth and mix well. Add to the fish/broth mixture. Sprinkle with parsley and serve hot with toasted bread or as is.

]]> http://citronetvanille.com/blog/2016/07/a-different-kind-of-bourride-bourride-of-monkfish-clams-and-shrimps/feed/ 0 http://citronetvanille.com/blog/2016/05/sanpeijiru-japanese-salmon-and-daikon-soup/?utm_source=rss&utm_medium=rss&utm_campaign=sanpeijiru-japanese-salmon-and-daikon-soup http://citronetvanille.com/blog/2016/05/sanpeijiru-japanese-salmon-and-daikon-soup/#comments Thu, 19 May 2016 22:16:55 +0000 silvia http://www.citronetvanille.com/blog/?p=17813 Sanpeijiru – Soupe Japonaise au saumon et daikon

I had some daikon in my refrigerator and not sure what to make with it, then I remembered some delicious soup with a clear and delicate broth I ate in Japan with lotus roots and fish. I decided to go that route with my daikon. After a bit of research, I found a recipe for a similar soup made with salmon and daikon called ” Sanpeijiru“. I found this recipe on this beautiful blog called “Just One Cookbook“, and since I loved most of the recipes, I thought to try this one out. Sanpeijiru is a specialty from Hokkaido where they eat a lot salmon and potatoes.

One particular thing about Japanese is that they are very particular about their broth and always filter it so that it becomes crystal clear, with absolutely no residue. My Japanese neighbor, Rui is so picky that she uses coffee filter instead of fine strainer to obtain an impeccable broth.

The broth is made of Kombu a thick seaweed, which is the base of most broths, and gives a very delicate flavor. Daikon is a staple of Japanese cuisine (and many parts of Asia too), it’s a thick and white radish used in broth, grated, pickled, in salads, or on sashimi, in so many different forms or shape. It’s high in vitamin C and one root vegetable very low in calories.

I did marinate the salmon with salt and sake, but not for 2 days, just one day. I used scallions instead of the Tokyo Negi and used salmon fillet instead of salmon scraps. I wanted to add some greens such as kale, but I decided to try the original recipe for the first time. Kale is not really a Japanese ingredient so I thought to keep it authentic.

The result is a clear and clean brothy soup, very delicate, and obviously very light. I just feel clean and nourished which is a great feeling.

 Ingredients

• 1 lb salmon fillet
• Palm-sized kombu
• 4 cups water for soup
• 8” (20 cm) daikon radish, peeled and cut in slices then quartered
• 1 carrot, peeled and cut in slices
• 4 scallions, cut in 2 inches long stems and then sliced lengthwise
• 1 potato, peeled and cut in pieces
• 4 Tbsp. sake
• 1 tsp. kosher salt or more

Instructions

Marinate salmon slices in sake, salt and lemon or Yuzu for 2 days. Cut salmon fillets into 4 inches pieces. Bring water to a boil, pat dry salmon fillets and blanch them for 30 seconds in boiling water. Drain and rinse salmon pieces. Bring 4 cups of water to a boil and add salmon and kombu and let it cook for about 15-20 min. Filter broth to obtain a clear fine liquid.

Add vegetables to broth and let simmer until tender but not mushy. Remove kombu. Filter some more if necessary. Add sake and adjust with salt.

This is a very easy and simple dish, fast to make, less than 30 minutes, and light. It’s one of those dishes I prepare when I have little time but still want to feel nourished. It would fit in the “fast food” category.

I like to cook my fish fillets “à l’unilatérale“, it’s a cooking method used to cook fish on the skin side only. This way the skin turns crispy and the fish remains moist.

You can cook cauliflower like you would for a potato purée in milk. I steamed mine which is another alternative. You could also use celery root purée, or if you are a potato fan, why not a mashed potatoes. Personally, I don’t like combining mashed potatoes and fish. In my opinion, it turns a potentially interesting dish into a boring one…probably because I am not a huge fan of potatoes in general.

As for carrots, this warm salad is simple and delicious. They’re just boiled in water then dressed with a fragrant citrussy dressing.

Ingredients for 2

For the salmon

• 2 salmon fillets
• 1 tbs olive oil
• fleur de sel and pepper

For the cauliflower purée

• 1 head of cauliflower
• 3 tbs heavy cream
• salt and pepper

For the carrot salad

• 3 medium carrots, peeled and sliced
• 4 tbs olive oil
• juice of one Meyer lemon
• 2 garlic cloves, crushed
• 1/2 tsp cumin
• 1/2 tsp honey or agave nectar
• salt and pepper

Preparation

For the cauliflower purée

Steam cauliflower in a steamer. When cooked, mash with a potato masher, and add cream while mashing. Continue mashing to the desired consistency. Adjust with salt and pepper and keep warm.

For the carrot salad

Bring a pot of salted water to a boil. Add carrots and cook for about 10 minutes until tender. Drain and keep warm.

In a bowl, mix all other ingredients and add to the carrots.

For the Salmon

In olive oil or butter in a pan. Place salmon skin side on the pan. Cook at high heat first for a few minutes, then decrease to medium temperature, then to low until the salmon is cooked but still rosy inside. There should be some light moisture on top side of the salmon. Sprinkle with pepper and fleur de sel.

Place some cauliflower purée on a plate, spoon some carrots on top, then add salmon with extra dressing used for the carrot salad.

I could not decide on what to call those…either croquettes or galettes which in the French culinary world mean slightly different things. Croquette come from the verb “croquer” which means to bite something that has a crunchy texture. There is no equivalent verb in English. You can make croquettes with many things, but usually then are rolled in breadcrumbs and deep fried.

Galette refer to a flat and round cake, but can also be used to describe savory flat bread that has a topping or anything that is round and flat.

So here I thought croquettes would be more appropriate.

This is a quick recipe to savor cod. Actually, this would be a good way to make kids eat fish. No one can resist those delicious croquettes. I have a weakness for croquettes or galettes of any sort, because they add a new dimension to the ingredient you are using. It can be vegetables, fish, meats, the result is always a savory, fun and flavorful dish to enjoy.

You can serve these croquettes on a bed of saute spinach, kale, green salad, etc…I like to accompany them with simple vegetables or salad. They have too much character to be combined with some complicated side dishes.

I will soon start experimenting those in a sweet version using fruits.

Ingredients

For the croquettes

• 1 lb cod
• 2 celery sticks, roughly chopped
• 1/4 white onion, roughly chopped
• 1 egg
• 1 tbs parsley, chopped
• 2 tbs gluten free flour or regular flour
• zest of one lemon
• salt and pepper

For the carrots

• 2 carrots, peeled and shaved with a potato peeler
• 1 tsp olive oil
• 1 tsp parsley, chopped
• lemon juice to taste
• salt and pepper

For the caper sauce

• 2 tbs plain Greek yogurt
• 1 tbs light mayonnaise
• 1 garlic clove, crushed
• 1 tbs capers, rinsed and chopped
• salt and pepper

Preparation

For the croquettes

Grind in a blender, cod with onion, celery, parsley. Blend until a semi-fine consistency so the fish and ingredients do not turn into a paste. Pour mixture in a mixing container and add all other ingredients. Mix well and form about 2 inches wide patties and 3/4 inch thick.

Heat olive oil in a pan and cook croquettes on both sides until cooked all the way through and golden brown on both sides.m

For the yogurt caper-sauce

In a mixing containers, add all ingredients and mix well.

For the carrot ribbons

Peel carrots. Using a potato peeler shave carrots from top to bottom to form ribbons.

Heat olive oil in a pan and add carrots. Adjust with salt and pepper and cook stirring for a few minutes until ribbons are softer but still crunchy. Add parsley.

Hello 2015!

I cannot believe and still completely shocked to what happened to the country I grew up in, with the atrocious terrorist attack at Charlie Hebdo in Paris last week. And yes “La liberté est un droit d’expression et un droit universel”, freedom is a right of expression and a universal right. Of course, je suis Charlie.

First post of the year – The holidays have not been filled with rich and indulgent food since I have been sick, so lots of sleeping and little eating has been in the menu of 2014 holiday season.

I haven’t decided yet what the new year resolution will be. Let’s say stay healthy with mind and body which has always been a priority over the years, so let’s start the new year with a light and healthy recipe which will sooth both.

Rockfish looked good and fresh, so I went ahead with it. Rockfish is a generic word for a species called sebastes the most common species is generally found in deep water close to the shores of the Atlantic North West. Some other more uncommon species are found in the less deep waters of the pacific and Indian Ocean.

I like it’s texture and delicate flavor but tends to have a few bones. I don’t mind fish bones, as long as they are thick and easy to remove. I can eat bitter greens with everything, so you could replace dandelions with any other greens. I like bitterness in this combination because it’s a nice addition to the sweetness of the yams and coconut.

Ingredients for 4

For the fish

• 4 rockfish fillets, cut in 2 inches pieces
• 1/2 white onion, chopped
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• 1 tsp curry powder
• 2 tomatoes, peeled, seeds removed, and chopped
• 1/2 can coconut milk
• salt and pepper

For the yams

• 2 large yams, peeled and cut lengthwise in fries shape (1 inch wide)
• olive oil
• salt and pepper

For the greens

• 2 tbs olive oil
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 1 bunch dandelions, chopped
• 4 cups baby kale or spinach, or any other greens
• chili flakes
• zest of one meyer lemon
• salt and pepper

Preparation

For the rockfish

Heat olive oil in a pan and brown onions. Add ginger and garlic until fragrant, then add curry. Mix well and cook for a few minutes. Add tomatoes and cook for about 5-10 minutes until water evaporates. Remove from heat.

Add fish to the mixture and mix well. Adjust with salt and pepper.

In small individual containers, divide fish mixture, then add some coconut milk and mix well.

Cook in the oven for about 20 min at 370F.

For the yams

Peel the yams and cut lengthwise in 1 inch sticks. Drizzle with olive oil and coat each stick well. Cook in the oven at 380F until cooked all the way through for about 15 min, turning them around to cook evenly on all sides. Add salt and pepper.

For the greens

Heat olive oil in a large pot. Add shallot and garlic and stir until fragrant (make sure not to overcook and burn the garlic). Add greens, chili and lemon zest and cook until greens are wilted. Adjust with salt and pepper.

I had some broccoli that I needed to use, and I did not feel like eating them in pieces, so I figured if I made purée, what else could I combine them with. One thing led to one other and one thought led to one other, so here it is, a little timbale as we call it in French. In the culinary world it’s a deep and tall mold, and any preparation that has been mounted this way can be called timbale.

If you are in the mood for some greens, and a little salmon, this could be it. Believe it or not, this is an express dish, that is done in 30 minutes, so it’s always something to consider when your time is limited in the kitchen like most working people.

You can use baby kale instead of spinach, or any leafy green you like and use cauliflower instead of broccoli. This can be served as an appetizer or entrée for a light meal.

Ingredients for 4 people

• 200 g cooked smoked salmon, shredded
• 4 cups broccoli florets
• 1 tbs olive oil + 1 tsp
• 2 garlic gloves, crushed
• 1 bag of baby spinach or baby kale
• salt and pepper

For the dill sauce

• 1 tbs olive oil
• 1 shallot, chopped
• 1 glass dry white wine
• fish fumet
• 1/2 tsp lemon juice
• 1 tbs dill, chopped
• 2 tb crème fraîche

 Preparation

Start by making the sauce. Heat olive oil in a small pot, add shallots and soften for about 2 minutes. Add wine and fumet and reduce for about 5-7 minutes. Add lemon juice, dill and crème fraîche.

Bring large pot of salted water to a boil. Add broccoli and cook until tender. Drain well and mash using a potato masher. Adjust with salt and pepper and a little olive oil. Keep warm.

In a large pot, heat olive oil and add garlic crushed. Stir to get the flavor out, then add greens at high temperature until wilted. Adjust with salt and pepper. Keep warm

Using a rind, mount in a plate by starting first with some broccoli purée at the bottom. Add spinach, then salmon, then proceed with another layer and end with the salmon.

Place some dill sauce around and serve hot or warm.

]]> http://citronetvanille.com/blog/2014/06/smoke-salmon-broccoli-puree-and-spinach-timbale-dill-sauce/feed/ 0 http://citronetvanille.com/blog/2013/10/to-start-or-end-the-week-with-happiness-herb-and-walnut-breaded-salmon-with-broccoli-salsa/?utm_source=rss&utm_medium=rss&utm_campaign=to-start-or-end-the-week-with-happiness-herb-and-walnut-breaded-salmon-with-broccoli-salsa http://citronetvanille.com/blog/2013/10/to-start-or-end-the-week-with-happiness-herb-and-walnut-breaded-salmon-with-broccoli-salsa/#comments Tue, 15 Oct 2013 20:24:29 +0000 silvia http://www.citronetvanille.com/blog/?p=16034 Pour commencer la semaine ou la finir en gaieté – Saumon pané aux noix et herbes, salsa de brocolis

Here I am, in France again visiting my parents. I made this recipe while in the US a while ago and never managed to finish it. So I figured to post it from France even if it has nothing to do with my stay, nor with what I eat here.

I bought wild salmon, I don’t feel very good about buying wild fish, since we have been fishing way to much and it does hurt the environment, buying farm raised fishes makes me worry about the antibiotics and the way it’s raised…even if it said it’s sustainable…how sustainable is it? In this case, I don’t know what makes me feel better. I think veganism would be a great way to help the environment but that’s not a realistic approach to the problem.

Salmon has not been on the menu for a while, so I thought why not…I love this dish, it’s very quick to make, so if you happen to have some salmon and have no inspiration on how to prepare it, this would be an nice option. It does not require many fancy ingredients, just the basics. What makes this salmon fragrant are the herbs and walnuts mixed with bread crumbs, the crust gets crunchy and so flavorful.

As for the salsa, I have no idea why I called it “salsa” it is definitely not a puree, it has the ingredients of a salsa but that’s about it. I couldn’t find a better name for it, so salsa it will be. No matter how you name a dish, as long as it tastes good, that’s the most important thing.

 Ingredients for 2

For the salmon

• 2 salmon fillets
• 2 egg whites, beaten
• 5 tbs panko breadcrumbs
• 2 tbs chopped walnuts, finely chopped
• 1 tbs mixed herbs, chopped (tarragon, parsley, chives, etc…)
• 1 tsp black sesame seeds
• salt and pepper

For the broccoli salsa

• 2 large broccoli heads
• 2 scallions, chopped
• 1 tbs cilantro, chopped
• 1 large tomato, seedless, peeled and diced finely
• juice of 1/2 lemon
• 1 tbs olive oil
• salt and pepper

 Preparation

For the salmon

In a mixing container, combine all the ingredients together except salmon fillets and egg whites. Sprinkle some salt and pepper on each sides of salmon. Dip each side of salmon in egg whites, then coat each side with the bread/herb mixture.

Heat olive oil in a pan, then cook salmon until one side is cooked and golden brown. Turn on the other side and proceed the same way.

For the broccoli salsa

Bring a pot of salted water to a boil. Cook broccoli until tender. Drain well and mash finely using a potato masher. Add all the remaining ingredients and mix well.

I realized this blog really lacks meat recipes, even though I cook it for clients every weeks, I don’t really eat it, (unless I am forced with a stick!!), I just taste it for seasoning, so I would say this blog is a sample of the dishes I really enjoy eating.

I got so excited to find monkfish in the store, that I had to buy it (you need thick fillets to make medallions). Monkfish in France is a quite famous and reputable fish, but it can be confusing to figure out what species of monkfish it is. There are two kinds, one living in lakes and rivers, and one commercially sold as “queue de lotte” which means monkfish tail, with its bone which can be the kind living in the oceans. The main bone is very easy to remove since it’s has no small ones. In the US they sell fillets so its easier to make medallions. I love monkfish, it’s delicate, subtle and with a firm texture. In this recipe monkfish has been marinated in spices, then pan fried. It cooks quite fast and it’s a very simple meal to prepare, for your guests, your family or for yourself. In my case myself.

You can serve it with saute greens, or any other vegetable. I wanted to add a bit of exotism so I used eggplants; not that eggplants are exotic but combined with lemon confits, it adds a touch of Northern Africa. I never know what to do with those strange lemons. I have a huge jar of those that I stare at anytime I open the refrigerator as if they’re aliens. Today I took the aliens out of the jar, rinsed, them, chopped them and ate them….and they tasted  wonderful. Lemon confits are often used in Moroccan cuisine, to add the final sour flavor to a dish and complement spices very well.

Ingredients for 2

For the Monkfish

• 1 lb monkfish fillets
• 1/4 tsp turmeric
• 1 tbs olive oil
• 1 tsp lemon juice
• zest of one lemon
• 1 tbs dill, chopped
• 1/4 tsp cumin, ground
• 1/2 small red onion chopped
• 1 tbs capers, chopped

For the eggplant purée

• 1 large eggplant
• 1 tsp pomegranate molasses
• 1 garlic clove, crushed
• 1 tbs mint, chopped
• 1 tbs parsley, chopped
• 1/4 tsp cumin, ground
• 2 tbs Greek yogurt
• 1 tbs lemon juice
• 1 tbs olive oil
• 1 lemon confit, rinsed, pulp removed and chopped

Preparation

Cut monkfish into 2.5 inches pieces. In a small bowl mix all marinade ingredients together and pour on monkfish, mix well to coat all the pieces cover with plastic wrap and refrigerate for at least 30 minutes.

In the meantime, pre-heat oven at 400F, then prepare the eggplant. Cut them lenghtwise, Using a knive, make small incisions in the eggplant (not the skin side) sprinkle with salt and a little oil. Place the eggplant under broiler skin up, and cook for about 15 minutes until it gets soft. Remove from the oven and let it cool a bit. Using a spoon scoop the eggplant and let it drain for about 30 min so it gets rid of the water. When it has completely cooled, add all the rest of the ingredients except for the confit lemons. They need to be added at the end.

Heat oil in a pan, pan fry the monkfish pieces until golden brown, then add the rest of the marinade. Stir well, adjust with salt and pepper. Turn down heat and cook until fish is cooked all the way through. Serve with eggplant purée topped with lemon confit.

I don’t know you, but a good meal,”me met de bonne humeur“! It totally makes me happy, and lifts up my mood…since Mr. F is traveling to Europe for a couple of weeks, I am taking this time off to treat myself with meals I love, just like this one. I love to eat a whole fish, and remove the bones, each bite has a very distinct flavor. To be honest, I don’t particularly enjoy looking at the dead animal on my plate looking at me with his round eye not so fresh anymore, so I try not to focus too much on this part in order not to spoil the whole process of enjoyment.

So let’s go back to this delicious branzino, it’s a very delicate fish mainly found in the Mediterranean basin or in the Atlantic. It’s called branzino in the Adriatic sea and Liguria (in English, they say branzini, the “i” makes it plural in Italian). In the other parts of Italy it’s called spigola. Branzino is light and can be prepared in so many different ways (roasted, steamed, papillote, grilled, etc…) without losing it’s flavor, so it’s quite a wonderful fish.

Ingredients for 2

• 2 whole branzini, cleaned
• 6 tbs panko breadcrumbs
• 2 crushed garlic cloves
• 2 tbs kalamata olives, chopped
• 1.5 tbs mixed herbs (parsley, chives, tarragon, etc…), chopped
• zest of one lemon
• 1.5 tbs pine nuts, toasted
• 2 tbs olive oil, or enough to coat the crumbs
• salt and pepper
• 1/2 red onion sliced
• 4 tomatoes, quartered
• lemon oil

Preparation

In a mixing bowl mix breadcrumbs, olives, lemon zest, herbs, garlic, pine nuts, oil, salt and pepper. Mix well and stuff each branzino with this stuffing. Using two tooth picks close branzino sides to keep the stuffing in place. Sprinkle each branzino with oil, salt and pepper. Place in a sheet and broil at high temperature until slightly browned and side cooked. Carefully, without breaking the fish, turn it on the other side, and let it brown. Remove from oven, and serve in a plate. Place some quartered tomatoes and red onions around the fish, add tarragon leaves, sprinkle with lemon oil, salt and pepper and eat warm