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BAKED HADDOCK WITH FRESH TARRAGON AND
LEMON VERBENA
 
3 lbs. fresh haddock fillets
Juice of 1/4 fresh lemon
1/3 c. Italian bread crumbs
1/4 c. Parmesan cheese
Fresh ground pepper
4 tbsp. French tarragon leaves, snipped
4 tbsp. lemon verbena leaves, snipped

Lay fish fillets in shallow baking dish. Squeeze lemon juice evenly over the fillets. Then sprinkle them with first the bread crumbs, then the cheese. Grind pepper over to taste. Bake in 350 degree oven for 15-20 minutes or until fish is flaky. Remove to serving dishes and top with fresh tarragon and lemon verbena leaves. Serve immediately.
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