Crusty-Baked Fish with Tarragon and Chives

I started to grow some fresh herbs with a grow light on my kitchen windowsill, and it paid off. I get lots of fresh herbs, such as basil, cilantro, dill, thyme, and tarragon. Tarragon, which has a flavor resembling licorice,  is used widely in French and Greek cooking and pairs well with chives and is a perfect accompaniment with fish. I seldom prepared fish with tarragon due to the cost of buying this fresh herb, but now, with the help of a grow light, I always have enough fresh tarragon to cook and chives will thrive in my garden outside all year round here in the Pacific Northwest. It is time to prepare this recipe and marry these two wonderful herbs together. These herbs are not just about flavoring the food but also they have a medicinal history, such as providing vitamins A & C and helping to digest food.
Ingredients:
Two 6 oz white fish (your favorite such as cod, tilapia, halibut, orange roughy)
2 tbs melted butter
1/4 tsp honey
1/4 tsp salt
1 tsp honey dijon mustard
1 tsp lemon juice
1/2 tsp black pepper
2 tbs fresh chopped tarragon
2 tbs fresh chopped chives
1/2 cup Kellogg’s Corn Flakes®, finely crushed

Directions:
Pat dry fish and place onto a baking dish.
Mix melted butter, mustard, salt, lemon juice,  black pepper, and honey in a bowl. Use pastry brush to brush the fish with the butter mixture. Layer fish with fresh tarragon and chives and top with crushed corn flakes. Drizzle a little olive oil on top.
Preheat oven to 375°. Then bake fish for 20 minutes or until golden brown.