1/4 cup flour, sifted
2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on
1/8 cup olive oil
1/4 cup clarified butter
2 large tomatoes, skinned, seeded, and quartered
1 clove garlic, smashed
1/2 teaspoon dried tarragon, divided
4 teaspoons snipped fresh dill
1 tablespoon chopped fresh parsley
3 ounces Pernod
2 tablespoons white wine vinegar with tarragon
Freshly ground salt, to taste
Freshly ground pepper, to taste
2 tablespoons butter
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