By Lynda Rego
lrego@eastbaynewspapers.com
I went to the Mount Hope Farmers’ Market and got some beautiful tautog (blackfish). It reminds me of visiting my aunt and uncle on Cape Cod when I was around 12 or 13. My uncle would catch tautog and cook it for us.
You don’t see it much anymore, so it was a nice surprise. It’s a meaty fish and can take some seasoning. This herb mixture with butter is really good — and fast. I didn’t have any cilantro and used some fresh thyme instead. I think tarragon would be good, too.

Herb-BakedTautog (Blackfish)
Serves 4
4 tautog filets (about 2 pounds), or any firm, white fish
1/4 cup sliced scallions (green onions) with tops
1 teaspoon Old Bay seasoning
Fresh cracked pepper, to taste
Herb Butter:
1 stick butter (1/2 cup)
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped cilantro
1 tablespoon fresh chopped basil
2 teaspoons fresh chopped parsley
1 teaspoon minced garlic
1 tablespoon lemon juice
Preheat oven to 400°F. Over medium heat in a small saucepan, melt butter. Add remaining ingredients for herb butter and stir to combine.
Place filets in a baking dish sprayed with cooking spray.
Pour herb butter mixture over fish filets. Sprinkle with Old Bay and pepper. Top with sliced scallions.
Bake (uncovered) for 10 to 15 minutes or until fish is cooked and flaky.

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