Branzino And Roasted Baby Vegetables With Tarragon-Chive Oil
- 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
- 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.
- Preheat oven to 400u0b0F. 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. Saute 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.
- 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.
- With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).
tarragon, fresh italian parsley, fresh chives, olive oil, kosher salt, branzino, olive oil
Taken from www.epicurious.com/recipes/food/views/branzino-and-roasted-baby-vegetables-with-tarragon-chive-oil-358193 (may not work)