Panfried linefish with butterbeans, edamame, tomato with tarragon butter sauce

Recipe Date: Apr 28, 2022
Serving Size: 4
Difficulty: Easy
Measurements: Metric


  • 4x 200g portion white fish
  • 1 tin butterbeans, brine washed off
  • 60g edamame beans
  • 3 large tomatoes, seeds removed and chopped into cubes
  • 350g baby potatoes, boiled, cut in half, pan fried
  • 100ml olive oil
  • ½ small white onion, finely chopped
  • 2.5ml dried tarragon
  • 2.5ml chopped garlic
  • 250g butter
  • 100ml cream
  • Seasoning


In a hot frying pan with a little oil, place the fish skin side down and allow the skin to brown, flip the fish after a few minutes to cook the other side, season well and once its cooked through finish off with some freshly squeezed lemon juice.

In a pan with a little oil, gently sauté the baby potatoes, once lightly golden add the butter beans, edamame, and tomato, toss together, season well and remove from the heat.

In a small pot, gently sauté the finely chopped onion, add the tarragon and garlic, cook for another minute, add the butter, and allow to melt and simmer for a few minutes, add the cream and seasoning and reduce to a thick consistency.

On a plate, place the bean and tomato mixture, top with the pan-fried fish and drizzle over a good amount of tarragon butter sauce.

Serve immediately with a crisp glass of Paul Cluver Chardonnay