Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil
Delicate branzino fillets served with roasted baby vegetables and a fragrant herb oil made from fresh tarragon, parsley, and chives. This elegant dish combines the crispy-skinned fish with a vibrant, aromatic sauce.
Ingredients
- •¼ cup chopped fresh tarragon
- •¼ cup chopped fresh Italian parsley
- •2 tablespoons chopped fresh chives
- •9 tablespoons olive oil (not extra-virgin), divided
- •1 to taste Coarse kosher salt
- •6 fillets branzino or striped bass fillets with skin
- •2 tablespoons olive oil
- •1 serving Roasted Baby Vegetables
Cooking Instructions
- 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.
5 min
- 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.
10 min
- 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.
10 min
- 4.
With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).
