Fish Fillets With Lemon Tarragon Butter - cooking recipe

Ingredients

3/4 lb white fish fillet (cod, sole, orange roughly, talapia, mahi mahi)
3 tablespoons butter, divided
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon

Preparation

Salt and pepper tops of fish.
Melt 1 tablespoon butter in a skillet.
Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
Remove to a platter.
Over low heat, add remaining 2 tablespoons butter to skillet.
Stir in lemon juice and tarragon.
Spoon over fish.