Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil

Name: Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil
Prep time: 10 min
Cuisine: www.epicurious.com
Ingredients: 1/4 cup chopped fresh tarragon; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh chives; 9 tablespoons olive oil (not extra-virgin), divided; Coarse kosher salt; 6 branzino or striped bass fillets with skin (each about 5 ounces); 2 tablespoons olive oil; Roasted Baby Vegetables

Ingredients

1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
9 tablespoons olive oil (not extra-virgin), divided
Coarse kosher salt
6 branzino or striped bass fillets with skin (each about 5 ounces)
2 tablespoons olive oil
Roasted Baby Vegetables

Instructions

Step 1

Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.

Step 2

Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.

Step 3

Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.

Step 4

With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).