Roasted Tarragon Fish - Tanya's Kitchen
Try Tanya's Roasted Tarragon Fish for a flavorful weeknight dinner with zucchini and lemon—perfectly cooked in parchment!
Ingredients
- 2 6 oz. Snapper Fillet
- 1 small Zucchini
- 1 small Yellow Squash
- 2 Tablespoon Olive Oil
- ¼ Teaspoon Pepper Flakes
- 4 Sprigs Fresh Tarragon (rough chopped)
- 6 Thin Lemon Slices
- 6 Tablespoon Dry White Wine
- Salt & Pepper (Fresh Ground)
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