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The deep, aromatic flavor of the roasted garlic combined with the herbs yields a most delicious result that is worth the effort. The soft and flaky fish fillets topped with the savory warm sauce ensures a delicious fish meal that will be sure to please any fish lover!
1 whole head garlic
1 and 1/2 tablespoons wine vinegar, such as Kedem White Wine Vinegar
1 and 1/2 teaspoons Haddar Dijon Mustard
2 and 1/2 teaspoons chopped fresh scallions
1 and 1/2 teaspoons chopped Italian parsley
1 teaspoon dried tarragon
1/3 cup extra virgin olive oil
salt, for seasoning
pepper, for seasoning
7-8 ounces whiting fillets
flour, for coating
2 tablespoons Gefen Canola Oil
Preheat oven to 400 degrees Fahrenheit.
Wrap garlic in foil and place packet directly on oven rack, roasting for about 40 minutes or until tender. Cool garlic.
Peel and finely mash enough cloves to measure one packed tablespoon. Place mashed garlic in small, heavy pan.
Add wine vinegar, mustard, scallions, parsley, and tarragon to pan. Gradually whisk in olive oil. Season sauce with salt and pepper to taste and set aside.
Sprinkle fish with salt and pepper; dust lightly with flour.
Heat canola oil in large, heavy skillet; add fish and sauté until brown, about five to eight minutes per side. Prior to serving, warm sauce and spoon over individual servings.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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