Lemon And Tarragon Fish Stew
Ingredients
- 1 tablespoon olive oil
- 30 g butter
- 2 x 500g whole snappers, cut into cutlets+
- sea salt and cracked black pepper
- 2 cloves garlic, sliced
- 2 bay leaves
- 4 sprigs tarragon
- ½ cup (125ml) dry white wine
- 1 ½ cup (375ml) fish stock
- 1 lemon, peeled and sliced
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