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?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Just don't sub black bean purée for flour and expect good results
10 Fail-Proof Ingredient Swaps
Make Your Bed (Better!)
Cereal for Dinner
Shop Glitzy, Glimmery Glasses
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.