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?
Tarragon or perhaps sorrel.
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.
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.
I agree with the delicacy of the fish and as the recipe author states, parsley is a great idea to finish the dish.