Lemon And Tarragon Fish Stew

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donna hay

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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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