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