DIRECTIONS
Slice the tomatoes in half and set aside. Slice the lemon in half. Juice one half of the lemon into a small dish, reserving the remaining half for garnish slices. Mince the tarragon.
Light your stove and heat up a large skillet, adding the butter and EVOO. Lightly salt and pepper the fish fillet. Sprinkle flour on both sides and rub to coat evenly. Sauté in the hot oil skillet for 3-4 minutes, until golden.
With a thin spatula, gently turn the fish over and sauté the other side. It’s a delicate fish so will fall apart it you try to pick it up with tongs or a fork. Add the squeezed lemon juice to the pan. Sauté for another 3-4 minutes and remove to a serving platter. Reserve the oil and lemon mixture in the pan.
Keeping the pan on medium with the served oil and lemon, lightly sauté the tomatoes. Sprinkle on the capers. Add more sea salt and pepper. Sauté just until the tomatoes are warmed through. You want them to retain their firmness and shape.
Pour the tomato mixture onto the plated fish and sprinkle with tarragon. Serve with a side salad and pasta or rice.