1. 2T. rice vinegar or white wine vinegar
2. 2T. olive oil
3. 1T. Dijon mustard
4. 1/2t. dry tarragon, or 1t. chopped fresh tarragon
5. 1/8t. ground black pepper
6. 1 1/2 lbs. Fresh scrod cod fillets, cut into single serving pieces

Instructions

Pre-heat oven to 450°. Place vinegar, oil, mustard, tarragon and pepper in a large bowl and whisk together to make a marinade. Rinse the fish pieces and pat them dry. Add fish to marinade and turn the pieces to to ensure a good coat. Let fish stand in marinade for 15 minutes. Place fish in a shallow baking pan (overlapping thin edges) and top with any remaining marinade. Bake uncovered approximately 7 minutes (for 3/4 inch thick pieces) or until fish is opaque in color throughout. Makes 4 servings