Sauteed Butterfish Nicoise

Based on a recipe in “James Beard’s New Fish Cookery” (1976). In Beard’s words, “Serve this with sauteed potatoes and a bountiful salad and you will have a satisfying meal.”

1 pound butterfish, pan-dressed

salt and pepper

flour

2 Tbsp olive oil

1 garlic clove, minced

2 medium tomatoes, peeled, seeded and diced, with their juice (about 1 cup)

1/4 tsp dried tarragon leaves, crumbled

2 anchovy fillets, chopped

1 Tbsp chopped olives

Rinse fish well and pat dry. Season lightly with salt and pepper and dredge in flour, shaking off excess.

Heat oil in a large skillet over medium high heat. Add fish and cook turning once , until flesh begins to draw back from the bones and looks cooked at head end, about 2 minutes per side.  Transfer to warm plates.

Add minced garlic to oil remaining in pan and cook until fragrant. Add tomatoes and tarragon and cook until slightly reduced. Stir in anchovy and olives; taste for seasoning. Blot away any oil that has collected on fish plates and spoon sauce over the fish.

Serves 2.