Pat the fish fillets dry with a paper towel and season them on the flesh side with salt and pepper. Sprinkle with fresh tarragon and press it lightly into the flesh to help it stick. Heat a large nonstick skillet over medium flame and melt the butter in the pan, swirling to coat. Place the fillets seasoned side down in the pan, tilting it to make sure the butter surrounds the fillets, and cook for about 3 minutes. Gently flip the fillets (having the skin on helps keep them from breaking up) and cook on the second side until the fish is just cooked through, about 2 minutes. Plate and serve immediately with lemon wedges, if you’re using them.
2 four to six-ounce walleye fillets, skin on or skinless
salt and freshly ground black pepper
1 generous teaspoon chopped fresh tarragon (or 1/2 teaspoon dried)
2 tablespoons unsalted butter
fresh lemon wedges