Fish in Cream Sauce
adapted from The Fannie Farmer Cookbook
1 1/2 pounds lemon sole or any other white-fleshed fish fillets
1/2 to 3/4 cup heavy cream
juice of half a lemon
1 to 2 Tablespoons of fresh Tarragon, leaves removed from stems and chopped
kosher salt and freshly ground pepper to taste
Preheat oven to 450 degrees. Butter a shallow baking dish large enough to hold fish fillets in one layer. Put fish into dish. Sprinkle with salt and pepper. Pour cream over fish and squeeze lemon over. Sprinkle with tarragon. Bake for about 15 minutes. Enjoy!