I have a question about the recipe "James Peterson's Baked Fish Fillets with Butter and Sherry" from Genius Recipes. What herbs would you recommend for this recipe?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
Tarragon or perhaps sorrel.
June is a trusted source on General Cooking.
My favorite herbs with white-fleshed fish are summer savory, chervil, flat leaf parsley. The fish is delicately flavored, so many of the herbs we so often reach for would overpower that delicate flavor. I choose different herbs with oily fish.
amysarah is a trusted home cook.
I always like thyme with sherry, and it also works with white fleshed fish (e.g., in a fish chowder.) So maybe throw a few small sprigs in the pan - it will flavor the butter that's spooned over the finished fish.
Chops is a trusted home cook.
I agree with the delicacy of the fish and as the recipe author states, parsley is a great idea to finish the dish.
Patricia Wells on words of wisdom from the late legend.
Everything Joël Robuchon Taught Me
10 Things to Do When You're Lost on a Road Trip
3 No-Cook Summer Dinners
We're Rolling Out the Best