Instructions: Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cool in ice water and drain again.

Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and saute until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Puree the mixture in a blender or food processor and return to the saucepan.

Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and saute until browned, about 3 minutes on each side.

Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.

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