| 1. |
Pre-heat oven to 375 °F (190 °C). |
| 2. |
Place fillets in lined baking dish , skin side down (foil optional). |
| 3. |
Cover fillet with fresh tarragon leaves. Squeeze juice from lemon over fillet. Lightly dust with fresh ground black peppercorn. |
| 4. |
Make a foil 'tent' over the fillet and bake for 30 minutes at 375 °F. |
| 5. |
Toss together the baby spinach, snow peas, balsamic vinegar and parmesan cheese. Place portions on to serving dishes. |
| 6. |
To easily remove the fish from the skin, use a large serving spoon to scoop the fish off the skin and on to your pre-portioned salad. Serve immediately. |
