2 tablespoons rice vinegar or white wine vinegar 2 tablespoons olive oil 1 tablespoons Dijon mustard 1/2 teaspoon dry tarragon leaves or 1/2 tablespoons chopped fresh tarragon leaves 1/8 teaspoon pepper 1 to 1 1/2 pounds haddock fillets
n a large bowl whisk the vinegar, oil, mustard, tarragon and pepper. Rinse fish and pat dry. Add the fish to the marinade and turn pieces to coat completely; let marinate 15 minutes. Lay fish, overlapping thin areas, in a shallow baking pan and drizzle with any remaining marinade. Bake, uncovered, in a 450F oven until fish flakes in the thickest part when prodded with a fork and flesh is opaque, about 7 minutes for fish 3/4 inch thick. Makes 4 servings.
Fish